Source: Mark Hix on Market Kitchen
Serves 2-3
Ingredients:
20g Butter
1 small shallot, finely chopped
200g frozen peas
50ml vegetable stock
3-4 mint leaves
Method:
1. Heat two-thirds of the butter in a pan and gently fry the shallot until soft.
2. Add the peas, vegetable stock and mint leaves. Season. Bring to the boil and simmer for 10-12 minutes.
3. Blend with a hand-blender or potato masher to make a course puree, adding a knob of butter.
Verdict:
A nice alternative to mushy peas