Smashed Peas with Fresh Mint
When they're in season, use fresh peas instead of frozen ones. Cook them in salted boiling water for three to six minutes before adding them in step 2. Serve with wedges of warm herb-scented flatbread.
Martha Stewart Living, February 1996
- 1 medium leek (8 ounces), white and pale-green parts only
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 6 tablespoons finely chopped shallots (about 3)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups frozen peas, thawed
- 2 tablespoons Homemade Chicken Stock Homemade Chicken Stock (http://www.marthastewart.com/261561/homemade-chicken-stock), or low-sodium canned chicken broth, skimmed of fat
- 1/4 cup chopped fresh mint
- Quarter leek lengthwise, then slice crosswise into 1/4-inch-thick pieces. Place leeks in a large bowl of cold water, and let stand for 5 to 10 minutes to rid them of dirt and sand. Lift leeks out of the water with a slotted spoon, and drain on paper towels.
- In a medium skillet, heat 1 tablespoon olive oil over low heat; add garlic, shallots, leeks, salt, and pepper. Cook until very soft but not browned, about 15 minutes. Add peas, raise heat to medium, and cook, stirring, until peas are heated through, 3 to 5 minutes.
- Transfer the pea mixture to the bowl of a food processor. Add chicken stock and remaining tablespoon of olive oil; pulse until mixture is a coarse puree, about 12 pulses. Transfer half the puree to a medium bowl. Process the remaining half for 15 seconds, then combine with the coarsely pureed peas. Adjust seasoning with salt and pepper, if necessary.
- Transfer smashed peas to a serving dish. Stir in mint. Serve immediately or at room temperature.
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