Mushy peas

Name: Mushy peas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 tsp olive oil; 1 brown onion, halved, coarsely chopped; 450g (3 cups) frozen baby peas, thawed; 80ml (1/3 cup) thin cream; 80ml (1/3 cup) Massel vegetable liquid stock; Salt & freshly ground black pepper

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 4

Author : Jane Charlton

pan fry vegetable stock side

Ingredients

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2 tsp olive oil1 brown onion, halved, coarsely chopped450 grams (3 cups) frozen baby peas, thawed80 milliliters (1/3 cup) thin cream80 milliliters (1/3 cup) Massel vegetable liquid stockSalt & freshly ground black pepper

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Instructions

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Step 1

Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, for 5-6 minutes or until slightly golden. Add the peas, cream and stock. Bring to the boil. Reduce heat to low. Cook, stirring, for 2-3 minutes or until sauce thickens. Remove from heat. Use a potato masher or fork to mash slightly. Taste and season with salt and pepper.

Step 2

Divide peas among serving plates.