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British Mushy Peas (Using Regular Spring Peas)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.9993
Energy (kCal)673.08
Carbohydrates (g)90.7697
Total fats (g)21.6161
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat some water in a saucepan to boiling, then add the peas and cook for about 5 minutes until tender. | 2. Drain, but save about 200 ml of the cooking water. | 3. Puree in a blender ( or use a stick blender) with butter, mint leaves, salt & pepper to taste, and some of the reserved cooking liquid (adding as much or as little as you feel you need - you want it kind of pasty and gloppy, like loose mashed potatoes). | 4. Leave a few chunks. Test for seasoning and adjust as needed. | 5. Reheat gently in saucepan if needed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pea 1 kg rinsed 420.0 75.5 28.0 2.0
    butter 40 g unsalted 228.0 10.475999999999999 7.124 19.2
    salt 2 teaspoons - - - -
    pepper - - - -
    mint 10 25.08 4.7937 1.8753 0.4161

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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