Simple Pea Mash
There is something in the cuisine of the UK, that I forgot to feature … which is a key component when it comes to serve Fish and Chips (or, in our case, Tofish and Chips)! So, I here it is, a 5 ingredient Pea Mash, that you can perfectly make with leftover peas as well as with frozen or fresh ones.
Pea mash has roots in various cuisines, particularly in Europe and the Mediterranean. Peas have been cultivated for thousands of years, with evidence of their use dating back to ancient civilizations, including the Greeks and Romans. In many cultures, they were a staple food due to their nutritional value and ability to thrive in diverse climates.
In British cuisine, pea mash, often made with marrowfat peas, became popular in the 19th century, especially as a traditional accompaniment to fish and chips. It embodies a rustic, comfort food aesthetic, showcasing the simplicity and heartiness of British fare.
In Mediterranean cultures, variations of pea mash can be found, sometimes blended with herbs, spices, and olive oil, reflecting local flavors. This dish highlights the versatility of peas, which can be transformed into a creamy spread or a vibrant side dish, celebrating both historical significance and cultural diversity.
In this recipe, we use common peas. Unless you have marrowfat peas at hand, this is just as delicious as the original – but of course, not the same 😉
Much love!
Simple Pea Mash
Equipment
- 1 Blender
Ingredients
- 2 1/2 cups frozen or fresh peas
- 1/2-3/4 cup unsweetened plant milk
- 1 tbsp plant butter
- salt to taste
- 1 splash lemon juice
Instructions
- Cook your peas until done.
- Drain the peas and place them in a saucepan. Add the butter and let it melt in the warm peas.If you are using leftover peas, you can boil them shortly with the milk, then add the butter.
- Blend everything until smooth. Season with salt and lemon juice to taste.