Smashed Peas with Fresh Mint

Sometimes called mushy peas, smashed peas are an English favorite that often accompanies fish and chips. As their name suggests, the peas are puréed and pretty much served as is. We’ve brightened up the dish by adding fresh mint, and made the texture more interesting by including whole peas together with the puréed ones. If you like, you can amplify the mint flavor by steeping a bag of mint tea in the stock as it warms. You can also substitute dill, tarragon, or parsley for the mint.

SERVES 6 to 8

2 (10-ounce) bags frozen peas

¾ cup vegetable stock

2 tablespoons extra-virgin olive oil

1 garlic clove, halved

Kosher salt and freshly ground black pepper

½ cup fresh mint cut into thin ribbons

Defrost the peas in the bag for 30 minutes.

In a small saucepan, combine the stock, olive oil, and garlic. Simmer over medium heat until the garlic is cooked through, about 10 minutes.

If the peas in the bag are still icy after 30 minutes, run the bag under hot water. Place the peas in a food processor, reserving 1 cup. Add the stock mixture to the food processor and purée. Season with the salt and pepper. Transfer to a medium bowl, add the whole peas and mint, and combine and serve.