Indulge in the vibrant flavors of spring with our delectable English pea puree recipes, a culinary symphony of fresh, vibrant peas transformed into smooth, velvety creations. Discover a treasure trove of culinary delights, from the classic English pea puree, a timeless side dish that elevates any meal, to the innovative pea and avocado puree, a vibrant dip that tantalizes the taste buds. Dive into the culinary adventure and explore the diverse applications of pea puree, from a refreshing pea and mint soup to a delightful pea and ricotta crostini, each recipe a testament to the versatility of this verdant ingredient.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Tips:
- For the best flavor, use fresh English peas. If using frozen peas, thaw them completely before using.
- To make the pea puree extra smooth, use a food processor or blender. You can also use a potato masher, but the puree will be a bit chunkier.
- Add a touch of cream or butter to the pea puree for a richer flavor.
- Season the pea puree with salt, pepper, and other herbs and spices to taste.
- Pea puree can be used as a dip, spread, or sauce. It can also be added to soups, stews, and casseroles.
Conclusion:
English pea puree is a delicious and versatile dish that can be enjoyed in many different ways. It's a great way to use up fresh peas, and it's also a good source of vitamins and minerals. Whether you're using it as a dip, spread, or sauce, pea puree is sure to be a hit.
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