Source: Parents Magazine


Recipe Summary test



Ingredient Checklist


Instructions Checklist
  • Boil peas for 4 minutes and transfer to a large bowl of ice-cold water; drain.

  • In a food processor combine the peas and mint. Cover and process until almost smooth.

  • In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onions. Reduce heat to medium-low. Cook and stir until onion s are golden, about 15 to 20 minutes. Lightly season with salt and pepper and set aside.

  • Slice the baguette on a bias, brush the slices of bread with remaining oil and toast under a broiler or on a grill. Rub the toasted bread with the crushed garlic.

  • Spread each slice of baguette with ricotta cheese. top with a spoonful of crushed sweet peas and a few of the caramelized onions.


For a chunkier mash, we pour the cookes peas into a zip-top bag and let Parker smoosh them with a rolling pin.

Nutrition Facts

114 calories; fat 3g; cholesterol 5mg; saturated fat 1g; carbohydrates 16g; mono fat 2g; insoluble fiber 1g; sugars 2g; protein 4g; vitamin a 185.2IU; vitamin c 7.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 15.2mcg; sodium 183mg; potassium 86mg; calcium 52mg; iron 0.4mg.