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Recipe adapted from Victoria Magazine
Mushy peas don’t sound like something that most Californians
would like. But my husband and I
were pleasantly surprised by this classic British side dish while visiting the
Isles last year. The Brits reconstitute and cook dried peas with
minced onion and plenty of butter. I wanted to use
fresh peas rather than dried, and Victoria Magazine had
the same idea. Using their recipe as a starting point, I added extra herbs from
the garden. It's lighter in color and texture than the
dried pea version and highlights the sweet delicate flavor of fresh peas. This could become a springtime habit. Try it with the last of this year’s English
pea harvest.
