Name: Creamy Dreamy Pea Puree: Your New Favorite Side!
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 125 g / 8 tbsp butter, unsalted; 2 garlic cloves, minced; 2 medium eschalots, finely sliced (aka French onions, US: shallots); 1 kg / 2 lb frozen peas; 2 cups chicken or vegetable stock/broth, low sodium; 1/4 tsp salt; 1/8 tsp white pepper; 1 small handfuls mint leaves (optional)

The secret to an exceptional pea puree lies in gentle cooking and a good blitz, ensuring a velvety texture without losing its fresh, bright color. This pea puree recipe improves a simple vegetable into a sophisticated side dish that complements a wide array of main courses, from roasted fish to grilled chicken. This pea puree is incredibly easy to prepare, relying on basic aromatics and a quick simmer. It’s a fantastic way to introduce more vegetables into your diet or impress guests with minimal effort.

⏱ Time: 15 min

👥 Servings: 4-6

📊 Level: Easy

🥗 8 ingredients

Creamy Dreamy Pea Puree: Your New Favorite Side!

Pea Puree: craft this bright, silky smooth side dish in under 20 minutes. Perfect with any main, it adds a touch of elegance to your meal.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

125 g / 8 tbsp butter, unsalted
2 garlic cloves, minced
2 medium eschalots, finely sliced (aka French onions, US: shallots)
1 kg / 2 lb frozen peas
2 cups chicken or vegetable stock/broth, low sodium
1/4 tsp salt
1/8 tsp white pepper
1 small handfuls mint leaves (optional)

Method

Melt butter in a saucepan over medium heat. Add garlic and eschalots, sauté 3 minutes until soft, but don’t let them go golden.
Add frozen peas and stock, increase heat to bring to a simmer then cover and reduce heat to medium. Simmer 2 minutes.
Remove 1/3 cup liquid from the saucepan, reserve.
Transfer all peas and remaining liquid into a food processor. Add salt and pepper, and mint if using. Blitz on high for 1 minute until smooth.
For extra smooth, press through a mesh colander with a rubber spatula (it’s easy).
Use Reserved Liquid as needed to achieve the desired consistency. Add more salt and pepper if desired.
Serve warm. Either dollop/smear onto plates, or serve in bowls for people to help themselves.

Notes

– For the brightest green color, plunge the cooked peas into an ice bath immediately after simmering, then proceed to blend. This stops the cooking process and locks in the bright hue.
– When blending, I’ve found that adding a small amount of the reserved stock gradually helps achieve the perfect consistency without making it too watery. Start with half and add more as needed.
– Storage: Leftover pea puree can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if it’s too thick.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the brightest green color, plunge the cooked peas into an ice bath immediately after simmering, then proceed to blend. This stops the cooking process and locks in the bright hue.
When blending, I’ve found that adding a small amount of the reserved stock gradually helps achieve the perfect consistency without making it too watery. Start with half and add more as needed.
Storage: Leftover pea puree can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if it’s too thick.

This simple pea puree recipe proves that humble ingredients can yield extraordinary results. Experiment with different herbs or a hint of lemon zest next time for another layer of flavor. Enjoy this versatile and delightful side!