Minty Mashed Green Peas
Putting the mint under the hot, cooked peas, wilts it slightly and releases its flavor without the risk of overcooking the mint and turning it black.
Makes 2 ½ cups (4 side-dish servings)
2 9-ounce packages frozen peas, defrosted and at room temperature
½ cup packed fresh mint leaves
2 tablespoons (1 ounce) butter
3 tablespoons milk or half-and-half
Sea salt and freshly ground pepper
1. Fit the chopping blade into the work bowl. Put the basket with the peas in it in place. Pour enough water into the work bowl to barely cover the peas. Cook at 100 C on speed 1 for 20 minutes. The peas should be bright (not off-) green and tender.
2. Using the spatula, remove the cooking basket and pour the water out of the work bowl. Put the mint, then peas into the work bowl and add the butter and milk or half-and-half. Blend on speed 7 for 1 minute for a coarse puree and up to 1 minute 30 seconds for a smoother puree. If making a smoother puree, stop after 1 minute to scrape down the sides of the bowl. Spoon into a serving bowl and serve hot.