British · side
Mushy Peas
Mushy Peas reads richness 6.1, herbaceous 4.2 and sweetness 4.0 on Palate's 0–10 flavor X-ray — a British side, about 10 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.2 / 10
- Sweet & Fruity — 4.0 / 10
- Sour & Bright — 0.5 / 10
- Bitter & Earthy — 1.8 / 10
- Rich & Fat — 6.1 / 10
- Aromatic & Spice — 4.5 / 10
The measured notes (of 18)
Richness 6.1 · Herbaceous 4.2 · Sweetness 4.0 · Salinity 3.9 · Umami 3.0 · Warm Spice 2.1 · Earthy 1.7 · Floral 1.4 · Heat 1.2 · Bitterness 0.8
What's in it (7)
- 1 lb dried marrowfat peas
- 1 tsp bicarbonate of soda
- 5 cups water
- 2 tbsp butter
- salt to taste
- 1/2 tsp black pepper
- 2 sprigs mint (optional)
Time & effort: about 10 hr (10 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 34 kcal, 1.5 g protein, 1.4 g fat, 4 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Soak dried marrowfat peas overnight in water with bicarbonate of soda, then drain and rinse.
- Simmer in fresh water 1.5-2 hours, stirring occasionally, until the peas collapse to a thick, smooth mash.
- Stir in butter, season generously, and serve immediately alongside fish and chips.
Dishes with a similar flavor shape
- Cheese-And-Carrot Mashed Potatoes — American
- Olivier Salad (Салат Оливье) — Russian
- Little Fish Of The Garden (Peixinhos Da Horta) - Portuguese — Portuguese
- Waterzooi op Gentse Wijze (Ghent Chicken Waterzooi) — Belgian
- Samosa — Indian
Keep reading: what richness, herbaceous, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.