Peas on Earth: Mashed Peas with Butter and Lemon

I must say, peas are not a favorite among most of my family members, but I quite enjoy them. I'm not sure what the others have against them—but even liking them myself, I still need to breathe new life into them every once in a while. This is my version of "mushy peas", a traditional side dish in Northern England, typically served with fried fish. With their heavily-lemoned accent, I think mine go well with chicken and pork, too. Now, I won't lie: they're not the most photogenic item in the world, but they'll give you something different to try while you're waiting for fresh peas from the garden!

Mashed Peas with Butter and Lemon

Ingredients:
2 bags (about 10-12 oz. each) frozen "petite" or "baby" peas
4 Tablespoons butter
Juice of one lemon
1 teaspoon dried tarragon, crumbled (or your favorite herb, such as thyme or rosemary)
Salt and pepper

In a large saucepan, simmer peas with some water (about 1/4 cup), covered, until hot, then continue to simmer uncovered until almost all the excess moisture has evaporated. Turn off heat and smash with a potato masher (they will hold together, but still have plenty of texture). Stir in butter, lemon juice and tarragon, and season with salt and pepper to taste. Serve hot!

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