Mushy Peas with Dill

This is another of my random home cooking recipes that developed on its own independent of any recipes. I'm sure there are plenty of recipes out there - it doesn't feel like a revolutionary combination to me! - but what follows is just what's evolved over the years when I've had a craving for peas. It's a lovely vegetarian dish, and is easily made vegan with a couple of substitutions. I hope you enjoy it as much as I do!

Mushy Peas with Dill

(2 servings*)

Ingredients

2 tablespoons of butter or butter

3 to 5 cloves of garlic (crushed/minced)

2 cups of frozen peas (defrosted)

1 teaspoon of bouillon powder** (or to taste)

Dried parsley (a touch)

Dried dill (to the max***)

Black pepper (to taste)

Salt (to taste)

1/2 cup of hot water

*If not a side among many sides.

**Obviously use a vegetable bouillon powder if you're making this vegan or fasting.

***When I say to add dill "to the max," I mean that I love dill and add what is probably a shocking amount for a lot of people. I'm also usually working with dry dill though, so if you're using fresh you might not need half a shaker's worth!

Directions

1) Melt the butter in a small pot over medium heat and then sauté the garlic for a minute or so until fragrant.

2) Add the seasonings, peas, water, and bouillon powder, bring to a boil, and then simmer everything until the water has mostly evaporated (about 10 minutes) and the peas are tender. I like a bit of texture to my mushy peas, so I usually just roughly mash the peas as they're cooking. If you want a smoother texture, then use a blender to smooth out those rough edges!

3) Serve as is or as a side to a fuller meal, and enjoy!