Minted Fava-Pea Mash
Prep Time
Cook Time
Total Time
This vegan, gluten free, and parve minted fava-pea mash is the ultimate springtime side. It's easy to make and goes well with everything.
Author: Katherine Martinelli (recipe originally published in The Jew and the Carrot)
Recipe Type: Side
Yield: 4 servings
Ingredients
- 2 cups shelled favas (from about 2 pounds whole pods)
- 2 cups shelled peas (from about 1½ pounds whole pods, depending on variety)
- ½ cup finely chopped fresh mint
- 2 cloves garlic confit (optional)
- 2 tablespoons garlic oil (from garlic confit; optional - substitute olive oil)
- Salt
Directions
- Bring a large pot of water to a simmer. Add the fava beans and cook, stirring occasionally, for 3 minutes. Add the peas and continue to cook for another 2 to 3 minutes.
- Drain and rinse under cold water to maintain their color. Once cool enough to handle, sift through and slip off the skins from the fava beans (the white outsides of the shelled beans are edible but I find the texture gets in the way of this dish).
- Put the fava beans, peas, mint, garlic confit, and oil in a large bowl and roughly mash.
- Season with salt and serve or set aside (it's great warm, at room temperature, and even cold).
Notes
Gluten free, Parve, Vegan, Vegetarian
Substitute frozen favas and/or peas if fresh is not available. Defrost first by running under cool water or add a few minutes to the cooking time.
Substitute frozen favas and/or peas if fresh is not available. Defrost first by running under cool water or add a few minutes to the cooking time.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2013/minted-fava-pea-mash/