Pea Puree with Garlic, Eschalots, and Mint Recipe

Introduction

Pea puree is a vibrant, fresh-tasting side dish that’s both simple and elegant. Made with just a few ingredients, it’s perfect for enhancing fish, chicken, or vegetarian meals with a smooth texture and subtle flavor.

Ingredients

• 1 kg / 2 lb frozen peas
• 125g / 8 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 medium eschalots, finely sliced
• 2 cups chicken or vegetable stock/broth, low sodium (use vegetable stock if serving with fish)
• 1/4 tsp salt
• 1/8 tsp white pepper
• 1 small handful mint leaves (optional)

Instructions

1. Step 1: Melt the butter in a saucepan over medium heat. Add the minced garlic and sliced eschalots and sauté for about 3 minutes until soft, making sure they don’t turn golden.
2. Step 2: Add the frozen peas and stock to the saucepan. Increase the heat to bring the mixture to a simmer, then cover and reduce heat to medium. Let it simmer gently for 2 minutes.
3. Step 3: Remove about 1/3 cup of the liquid from the saucepan and set it aside for adjusting the puree’s consistency later.
4. Step 4: Transfer all the peas and the remaining liquid into a food processor. Add salt, white pepper, and mint leaves if using. Blend on high for 1 minute until smooth.
5. Step 5: (Optional) For an extra-smooth texture, press the puree through a fine mesh colander using a rubber spatula.
6. Step 6: Adjust the consistency by stirring in the reserved liquid a little at a time until you reach a soft, dolloping texture. Taste and add more salt or pepper if needed, but keep the flavors subtle.
7. Step 7: Serve the pea puree warm. You can dollop or smear it on plates, or offer it in bowls for guests to serve themselves.

Tips & Variations

• Use vegetable stock if you plan to pair the puree with fish to keep the flavor light and complementary.
• Fresh mint adds a lovely bright note, but you can omit it if you prefer a purer pea taste.
• For a vegan version, substitute butter with olive oil or a plant-based margarine.
• If you don’t have a food processor, a blender or stick blender will work well to achieve a smooth texture.

Storage

Store pea puree in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the puree thickens when chilled, add a splash of stock or water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used. Simply blanch them in boiling water for 1-2 minutes before adding to the saucepan to ensure they cook properly and retain their vibrant color.

Can I freeze pea puree?

You can freeze pea puree for up to 1 month. Cool completely, then transfer to a freezer-safe container. Thaw in the refrigerator overnight and reheat gently with a bit of stock to restore the creamy texture.

Pea Puree with Garlic, Eschalots, and Mint Recipe

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★★★★★

4.8 from 137 reviews

• Author: Sophie
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Diet: Low Salt

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Description

This vibrant and velvety pea puree is a simple yet elegant side dish made with frozen peas, aromatic garlic and eschalots, and enriched with butter and fresh mint. Perfect for pairing with fish or poultry, it offers a fresh, subtly sweet flavor and smooth texture that can be adjusted for desired consistency.

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Ingredients

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Produce

• 2 garlic cloves, minced
• 2 medium eschalots, finely sliced (baby onions or shallots)
• 1 small handful mint leaves (optional)

Frozen Goods

• 1 kg / 2 lb frozen peas

Dairy

• 125g / 8 tbsp unsalted butter

Liquids

• 2 cups low sodium chicken or vegetable stock/broth (use vegetable stock for fish pairing)

Spices

• 1/4 tsp salt
• 1/8 tsp white pepper

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Instructions

1. Aromatics: Melt the unsalted butter in a saucepan over medium heat. Add the minced garlic and finely sliced eschalots. Sauté for about 3 minutes until they soften but do not let them brown.
2. Cook peas: Add the frozen peas and chicken or vegetable stock to the saucepan. Increase heat to bring the mixture to a simmer. Cover the pan and reduce heat to medium. Let it simmer gently for 2 minutes to cook the peas.
3. Reserve Liquid: Carefully remove 1/3 cup of the liquid from the saucepan and set it aside for later use to adjust the puree’s consistency.
4. Blitz: Transfer all the cooked peas and the remaining liquid from the saucepan into a food processor. Add the salt, white pepper, and fresh mint leaves if using. Pulse on high speed for 1 minute until the mixture is smooth and creamy.
5. Optional straining: For an ultra-smooth texture, push the puree through a fine mesh colander using a rubber spatula to remove any remaining solids.
6. Adjust consistency: Add the reserved liquid gradually to the puree until you reach your preferred softness and pourability. Adjust seasoning by adding more salt and pepper if necessary, keeping in mind the dish should be subtly flavored.
7. Serve warm: Serve the pea puree warm either spooned or spread on plates as a base, or in serving bowls allowing guests to help themselves.

Notes

• Use vegetable stock instead of chicken stock to keep the puree fish-friendly.
• Fresh mint adds a bright, fresh note but is optional depending on preference.
• The puree can be made ahead and gently reheated with added stock or water to loosen the texture.
• For extra smoothness, always strain the puree through a fine mesh sieve if desired.
• This pea puree pairs wonderfully with grilled fish, roasted chicken, or as a vibrant base for plating other dishes.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: European

Keywords: pea puree, pea side dish, easy pea puree, buttered peas, mint pea puree, elegant side dish