Description
A quick and vibrant pea puree that adds a silky texture and bright flavor to any plate, perfect for both weeknight meals and elegant gatherings.
Ingredients
Scale
- 1 kg frozen peas
- 125g unsalted butter
- 2 garlic cloves, minced
- 2 medium eschalots, finely sliced
- 2 cups low sodium chicken or vegetable stock
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 small handfuls mint leaves (optional)
Instructions
- Melt butter in a saucepan over medium heat. Add garlic and eschalots, sauté for 3 minutes until soft.
- Add frozen peas and stock, increase heat to bring to a simmer, then cover and reduce heat to medium. Simmer for 2 minutes.
- Remove 1/3 cup liquid from the saucepan, reserve.
- Transfer all peas and remaining liquid into a food processor. Add salt, pepper, and mint if using. Blitz on high for 1 minute until smooth.
- Press through a mesh colander for extra smoothness, if desired.
- Adjust consistency using reserved liquid as needed.
- Serve warm, dolloping or smearing onto plates.
Notes
For a vegan version, swap butter for olive oil and use vegetable stock. To enhance flavor, add a squeeze of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Modern European
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg