English pea purée is a classic springtime dish that's both easy to make and bursting with flavor. You can use it as a side dish, a sauce, or even as a dip. It's an excellent source of nutrients, and it's also a great way to use up leftover peas. If you're looking for a delicious and nutritious dish that's easy to prepare, then English pea purée is definitely worth trying. Here are a few tips for making the best English pea purée:
Here are our top 4 tried and tested recipes!
PEA PUREE
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Fill a pan with cold water and throw in the clove of garlic. Bring to the boil and then add salt and the peas. Cook until tender, drain, and put into a food processor, or blender, and add the creme fraiche, cheese, and dried mint. Puree the peas until knobbly and check the seasoning, adding salt if you need to. Tip the pureed peas into a bowl (or back in the pan is probably a better idea) and cover to keep them warm.
PAN SEARED GROUPER WITH ENGLISH PEA PUREE, CHANTERELLES, SUNCHOKES AND RAINBOW CARROTS AND MINNEOLA BUERRE BLANC
Steps:
- For the pea puree: Blanch the peas in boiling salted water until bright green, then drain, shock in ice water, then drain again. Cook the leeks and shallots in the clarified butter until translucent, then add the peas until warmed. Put the pea mixture in the blender, add the mascarpone and blend until smooth (the amount of cheese could vary depending on desired consistency). Chill puree until ready to serve.
- For the vegetables: Preheat the oven to 350 degrees F. Coat the carrots with olive oil and sprinkle with salt and pepper. Roast, covered, on a baking sheet until tender. Let cool, and then dice. Peel the sunchokes, placing them in water so they do not discolor. Slice, drain and saute over medium heat in clarified butter until tender, and then chill.
- For the grouper: Turn the oven temperature up to 400 degrees F. Heat a saute pan until hot, then add clarified butter and heat until hot. Sprinkle the fish with salt and pepper, then sear the pretty side of the fish until begins to brown, then transfer to the oven for 7 to 9 minutes. Do not flip or move fish. Remove the pan and add the whole butter, garlic and thyme.
- For the beurre blanc: Meanwhile, combine the wine, shallots, orange juice and thyme in a saucepan and cook until reduced by 95 percent (almost 1 tablespoon liquid remaining). Remove from the heat and whisk in the chilled butter to combine. Strain through a fine mesh sieve.
- To serve: Preheat a saute pan. Saute the mushrooms in some clarified butter. Add the other vegetables and warm, adding a small amount of stock if needed to prevent the vegetables drying out.
- Baste the fish with the melted butter and pan drippings. Arrange with buerre blanc on the bottom, then vegetables, then grouper, and garnish with pea puree.
ENGLISH PEA PURéE
Provided by Suzanne Goin
Categories Pepper Side Sauté Vegetarian High Fiber Mint Pea Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Heat oil, butter, chile, and mint in heavy medium saucepan over medium heat 2 minutes. Add garlic and stir 1 minute. Stir in peas and sugar; cook until peas are just tender, stirring occasionally, about 5 minutes. Discard chile and mint sprig. Transfer pea mixture to processor and puree until almost smooth (some texture should remain). Season puree to taste with salt and pepper. (Can be prepared 2 hours ahead. Let puree stand at room temperature. Rewarm in microwave oven on high about 2 minutes.)
- *A small, bright red chile that's available at some supermarkets and specialty foods stores and at Latin markets.
SMASHED MINTED PEAS
Enjoy a fresher, seasonal version of mushy peas. If you prefer them very soft, you can purée them. They make an ideal side dish to homemade fish and chips
Provided by Barney Desmazery
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
- Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.
Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
Tips:
- Fresh is best: Use fresh English peas for the best flavor and texture. If fresh peas are unavailable, frozen peas can be substituted, but they should be thawed and drained before using.
- Cook peas properly: English peas should be cooked briefly to preserve their color and flavor. Overcooking will make them mushy.
- Use good quality ingredients: The quality of your ingredients will greatly affect the flavor of your pea puree. Use fresh herbs, good quality olive oil, and a flavorful cheese.
- Season to taste: Taste your pea puree before serving and adjust the seasonings as needed. You may want to add more salt, pepper, lemon juice, or herbs.
- Serve immediately: Pea puree is best served immediately after it is made. However, it can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
English pea puree is a delicious and versatile dish that can be enjoyed as a dip, spread, or side dish. It is also a great way to use up fresh English peas when they are in season. With its vibrant green color and sweet, earthy flavor, English pea puree is sure to be a hit at your next party or gathering.
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