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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Optional straining: For an ultra-smooth texture, push the puree through a fine mesh colander using a rubber spatula to remove any remaining solids.
- 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.
- 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
