Mushy peas
Mushy Peas
Mushy peas (/ˈmʌʃi piːz/) are a traditional British dish, often served as an accompaniment to fish and chips. They are made from dried marrowfat peas which are first soaked overnight in water with a little bicarbonate of soda, then rinsed in fresh water and simmered until they form a thick green lumpy soup.
Etymology
The term "mushy" in mushy peas comes from the Old English musian, meaning "to become soft or mushy". The word "peas" is derived from the Latin pisum, which is the term for the pea plant.
Preparation
Mushy peas are prepared by soaking dried marrowfat peas in water with a small amount of bicarbonate of soda, which helps to soften the peas. The peas are then rinsed in fresh water and simmered until they break down into a thick, lumpy soup. Some recipes also include a small amount of sugar or mint to enhance the flavour.
Serving
Mushy peas are traditionally served as a side dish with fish and chips, but they can also be served with other dishes such as pie and mash or roast dinner. They are a popular accompaniment to meals in the North of England and are often served in fish and chip shops across the UK.
Health Benefits
Mushy peas are a good source of protein, fiber, and vitamin C, and they also contain some iron and calcium. They are low in fat and calories, making them a healthy choice for a side dish.
Related Terms
- Marrowfat peas: The type of peas used to make mushy peas.
- Bicarbonate of soda: A chemical compound used to soften the peas during preparation.
- Fish and chips: A traditional British dish often served with mushy peas.
External links
- Medical encyclopedia article on Mushy peas
- Wikipedia's article - Mushy peas
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