Pea Puree

Name: Pea Puree
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: French
Ingredients: 1 kg / 2 lb frozen peas; 125g / 8 tbsp butter (, unsalted); 2 garlic cloves, (minced); 2 medium eschalots (, finely sliced (ie the baby onions, aka French onions, US: shallots)); 2 cups chicken or vegetable stock/broth (, low sodium (use vegetable stock if the puree is for fish)); 1/4 tsp salt; 1/8 tsp white pepper; 1 small handfuls mint leaves ((optional))

Instructions

Prep:10minCook:6min

Basic recipes will call for just boiling peas then pureeing. The fine dining restaurant way is to saute garlic and eschalots in butter before adding peas and stock to simmer until soft, blitzing into a puree then pressing through a colander to make it silky smooth. It tastes luxurious!Wonderful side dish with any protein - meats, roasts, fish, prawns/shrimp - for both the splash of colour and the dual purpose it serves as a side dish as well as a semi-sauce. Nice change from the usual mash!

Updated at: Thu, 21 Nov 2024 11:51:47 GMT