Best 13 Pea Puree Recipes

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Indulge in the vibrant world of peas with our curated collection of tantalizing pea puree recipes. From the classic simplicity of our fundamental pea puree to the vibrant burst of flavors in our minted pea puree, each recipe is a culinary adventure waiting to be savored. Embark on a journey of taste as we explore the versatility of this humble legume, transforming it into delectable purees that elevate your meals. Whether you seek a smooth and creamy base for your culinary creations or a vibrant topping to add a pop of color and flavor, our pea puree recipes have got you covered. Prepare to be amazed as we unlock the hidden potential of peas, turning them into culinary masterpieces that will delight your taste buds and leave you craving for more.

Let's cook with our recipes!

GREEK YELLOW SPLIT PEA PURéE



Greek Yellow Split Pea Purée image

If you've ever been to Greece, you're probably familiar with the delicious yellow split pea puree called fava. It's served in tavernas all over the country and is standard fare on the Lenten table. It's important to cook the split peas for a very long time, slowly, until they disintegrate into a purée. Greeks use much more olive oil than this recipe calls for, and they top their fava with chopped onion, sometimes caramelized and mixed with fresh herbs. I prefer a drizzle of olive oil. Yellow split peas are easy to find in Mediterranean and Indian markets, as well as many supermarkets.

Provided by Martha Rose Shulman

Categories     dips and spreads, appetizer

Time 2h45m

Yield Serves six to eight

Number Of Ingredients 6

1/4 cup extra virgin olive oil
1 medium red onion, chopped
2 cups yellow split peas, washed and picked over
Salt to taste
1 to 2 tablespoons freshly squeezed lemon juice (optional)
Pita bread, endive or small romaine lettuce leaves, or crudités for dipping

Steps:

  • Heat 2 tablespoons of the olive oil over medium heat in a large, heavy saucepan, and add the onion. Cook, stirring, until tender, five to six minutes. Add the split peas and enough water to cover by an inch, and bring to a boil. Skim foam off the top, reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for 30 minutes to an hour until the beans fall apart and sink to the bottom of the pot. Stir often to prevent them from sticking. The water should cloud, and some of the split peas will be intact while others will disintegrate. Continue to simmer until they have mostly disintegrated.
  • When the beans have fallen apart and are soft and fragrant, remove the pot from the heat and cover with a clean kitchen towel. Replace the lid and let sit for 20 minutes. If the mixture looks more like a soup than a purée, with most of the liquid on the top, place a strainer over a bowl and pour the mixture into the strainer. Let sit for 10 minutes while the liquid runs through the strainer, then return the split peas to the pot. Taste and adjust salt. Moisten as desired with the broth. Add a generous amount of pepper, and whisk in the remaining olive oil and the lemon juice. Whisking helps break down the split peas and contributes to a smooth texture. Transfer to a bowl or plate, top with a drizzle of olive oil and serve.

ENGLISH PEA PURéE



English Pea Purée image

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

1/2 cup extra-virgin olive oil
2 tablespoons (1/4 stick) butter
1 whole dried chile de árbol*
1 fresh mint sprig
1 garlic clove, minced
3 cups fresh or frozen peas
Generous pinch of sugar

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.

PEA PUREE



Pea Puree image

Provided by Aarti Sequeira

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 (32-ounce) package frozen peas, thawed in microwave about 5 minutes (or fresh cooked peas)
6 sprigs fresh mint, leaves and softer stems only
1 1/2 cups plain Greek yogurt
2 cloves garlic, peeled and roughly chopped
1 teaspoon kosher salt
1 teaspoon unseasoned rice vinegar

Steps:

  • Throw all the ingredients into a food processor and whizz until smooth. Done!

PEA PUREE



Pea Puree image

Make and share this Pea Puree recipe from Food.com.

Provided by swirlycinnacakes

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 garlic clove
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese

Steps:

  • To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle.
  • Transfer the pea puree to a small bowl and stir in the Parmesan.

PAN-SEARED HALIBUT WITH WHITE ASPARAGUS RISOTTO AND PEA PURéE



Pan-Seared Halibut with White Asparagus Risotto and Pea Purée image

Categories     Dinner     Halibut     Asparagus     Anniversary     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 26

For the halibut:
3 tablespoons grapeseed oil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 (6- to 8-ounce) skinless, boneless halibut fillets
4 pieces caul fat*
2 tablespoons olive oil
For the pea purée:
1 cup blanched peas
1/4 cup blanched baby spinach
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
For the asparagus and risotto:
1 bunch white asparagus, peeled
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
4 cups chicken stock or low-sodium chicken broth
1 tablespoon olive oil
1 medium shallot, minced
2 cups arborio rice
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
*Caul fat is a weblike membrane of fatty material that encases the organs of some animals, including pigs, sheep, and cows. When wrapped around meat or fish, it adds flavor, moisture, and fat, and basically melts into the meat or fish as it cooks. Some butchers and specialty markets carry caul fat, but you may need to ask your butcher or supermarket meat counter to order it. If you can't find caul fat, try wrapping the halibut in thin strips of bacon.

Steps:

  • Marinate the halibut:
  • In a large bowl or baking dish, whisk together the oil, rosemary, thyme, salt, and pepper. Add the halibut and stir to coat it in the marinade. Cover with plastic wrap and marinate, in the refrigerator, 20 to 30 minutes.
  • Make the pea purée:
  • In a blender or food processor, blend together the peas, spinach, and lemon juice, stopping and scraping down the sides occasionally, and blending until smooth. Season with salt and pepper and set aside.
  • Make the asparagus and risotto:
  • Fill a large bowl with ice water.
  • In a medium saucepan over high heat, bring salted water to a boil. Add the asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge the spears into the ice water to stop cooking. Drain the asparagus again and pat dry.
  • In a medium saucepan sauté pan over moderately high heat, melt 2 tablespoons of the butter. Add the asparagus and toss it in the melted butter. Season with salt and pepper and set aside.
  • In a medium saucepan over moderate heat, warm the chicken stock. Keep the stock hot on the stove.
  • In a second medium saucepan over moderate heat, warm the olive oil. Add the shallot and sauté, stirring occasionally, until tender. Add the rice and sauté, stirring constantly, until just toasted. Add 1 cup of hot stock and simmer, stirring frequently, until the stock is almost absorbed, about 4 minutes. Add more stock, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until the rice is tender and the mixture creamy, about 20 minutes longer. Add the remaining 4 tablespoons of butter, Parmesan cheese, chives, and parsley. Season with salt and pepper and keep warm.
  • Finish the halibut:
  • Preheat the oven to 350°F.
  • Remove the halibut from the marinade and pat dry, then roll each fillet in a piece of caul fat. In a large sauté pan over moderate heat, warm the olive oil. Sear the halibut on all sides, then finish in the oven for 3 to 5 minutes.
  • To serve:
  • Divide the risotto among 4 plates. Top with asparagus and halibut, and drizzle with pea purée.

PEA AND WATERCRESS PURéE



Pea and Watercress Purée image

Categories     Food Processor     Side     Vegetarian     Quick & Easy     Pea     Healthy     Watercress     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 cups, serving 6

Number Of Ingredients 4

two 10-ounce packages frozen peas
2 bunches of watercress, coarse stems discarded and the watercress rinsed and spun dry (about 4 cups)
1/4 cup water
2 tablespoons unsalted butter

Steps:

  • In a large saucepan combine the peas, the watercress, and the water and boil the mixture, covered, for 5 minutes, or until the peas and watercress are tender. Transfer the mixture to a food processor, add the butter and salt and pepper to taste, and purée the mixture.

CHICKEN WITH HERBED PEA PUREE AND SPINACH



Chicken with Herbed Pea Puree and Spinach image

This pan-roasted chicken thigh dinner is a winning combo of warm, crispy skin, cool baby spinach, and a creamy pea puree (the puree also makes a great dip for vegetables). Keep an extra batch in the fridge for midday snacking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 8

1 package (10 ounces) frozen peas
Kosher salt and freshly ground pepper
1 teaspoon finely grated lemon zest and 4 teaspoons fresh juice, plus wedges for serving
3 tablespoons freshly grated Pecorino Romano
1/4 cup extra-virgin olive oil
1/2 cup coarsely chopped cilantro
5 ounces baby spinach (4 packed cups)
4 bone-in, skin-on chicken thighs (1 1/4 pounds)

Steps:

  • Preheat oven to 450 degrees. Cook peas in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor. Add 1/2 teaspoon lemon zest, 1 tablespoon juice, 1 tablespoon cheese, and 2 tablespoons oil. Season with salt and pepper; process until texture is similar to hummus. Add cilantro and 1 packed cup spinach; puree.
  • Pat chicken dry; season with salt and pepper. Stir together remaining 2 tablespoons cheese and 1/2 teaspoon zest. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken, skin-side down; cook until browned, about 5 minutes. Spoon off fat and discard. Flip chicken and sprinkle with cheese mixture. Transfer to oven; roast until cooked through, about 15 minutes.
  • Meanwhile, toss remaining 3 cups spinach with remaining 1 teaspoon lemon juice and 1 tablespoon oil; season with salt and pepper. Serve chicken with puree, spinach, and lemon wedges.

SCALLOPS WITH PEA PURéE



Scallops With Pea Purée image

Provided by Nigella Lawson

Categories     dinner, easy, quick, appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 8

1 clove garlic, peeled
1 6-inch sprig fresh rosemary
1/3 cup olive oil
4 cups frozen peas
1 tablespoon cornstarch
Salt
Freshly ground black pepper
6 to 8 large sea scallops, each one halved to make two slim disks

Steps:

  • In a small saucepan, combine the garlic, rosemary and oil. Place over medium-low heat until the oil starts to bubble. Turn off the heat and leave the mixture to infuse.
  • Place peas in a large pan of lightly salted water, and bring to a boil. Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer than usual. Drain, and transfer to a food processor. Add 1/4 cup of the infused oil (discard garlic and rosemary). Process until pureed, then return to the pan, cover, and keep warm.
  • Season the cornstarch with salt and pepper to taste. Place a heavy skillet over medium heat and add 1 to 2 tablespoons of the remaining oil. When the oil is hot, lightly dust the scallop halves with seasoned cornstarch, and add to the pan. Cook until browned, about 2 minutes each side.
  • To serve, divide pea puree between two plates and add scallops. Serve immediately.

Nutrition Facts : @context http, Calories 645, UnsaturatedFat 31 grams, Carbohydrate 46 grams, Fat 38 grams, Fiber 13 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 1054 milligrams, Sugar 13 grams, TransFat 0 grams

SCALLOPS AND SHIITAKE MUSHROOMS WITH PEA PUREE



Scallops and Shiitake Mushrooms with Pea Puree image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 3 servings

Number Of Ingredients 8

1 (10-ounce) package frozen baby peas (2 cups)
3 tablespoons unsalted butter
4 ounces shiitake mushrooms, preferably without stems
1 pound sea scallops
1/2 teaspoon herbes de Provence
1/3 cup dry vermouth or dry white wine
Salt and freshly ground black pepper
4 chives

Steps:

  • While the hot-water tap runs, put the peas in a 1 1/2 quart microwave-safe container. Add 3 tablespoons hot tap water, cover and cook in a microwave oven on high power for 7 minutes.
  • Meanwhile, melt 1 1/2 tablespoons of the butter in a large, heavy skillet over medium-high heat. Remove and discard any stems from the mushrooms and thinly slice the caps. Remove the tough, small strip on the sides of the scallops. If necessary, cut the scallops to make them as close to uniform in size as possible.
  • Raise the heat under the skillet to high and add the scallops. Cook for 1 1/2 minutes, turning once halfway through. Add the mushrooms and cook for 2 minutes. Add the herbes de Provence, vermouth and salt and pepper to taste. Cook for 3 minutes while you coarsely chop the chives. The mushrooms will be just wilted and the scallops lightly browned.
  • Put the cooked peas and their liquid in a food processor with the remaining 1 1/2 tablespoons of butter and salt and pepper to taste, and puree. To serve, ring a serving platter with the puree and put the scallops and mushrooms in the middle. Sprinkle with the chives.

RACK OF LAMB WITH MINTED PEA PUREE



Rack of Lamb with Minted Pea Puree image

Mint and lamb are made for each other! I found this in an Aussie magazine, and it looks pretty good to me.

Provided by JustJanS

Categories     One Dish Meal

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

1 rack of lamb (6-8 point)
1 cup mint leaf
1 clove garlic, chopped
1 tablespoon red wine vinegar
1 pinch sugar
2 tablespoons olive oil
1 (200 g) medium new potatoes
400 g frozen peas or 400 g fresh peas
3 tablespoons butter
3/4 cup mint leaf

Steps:

  • Preheat the oven to 200 degrees C.
  • Place the lamb on a rack in a baking dish.
  • Place the mint, garlic, vinegar and sugar in a food processor and work until a paste forms.
  • Add the olive oil slowly to the mixture adding a little more if the mixture seems too thick-if the mixture seems too runny, add a few more mint leaves.
  • Season to taste.
  • Coat the lamb with the mint paste and marinate for 15 minutes.
  • Place in the oven and cook for 20-25 minutes or until done to your liking.
  • Minted Pea Puree: Place the potato in a saucepan and boil until tender.
  • Add the peas and cook for another 5 minutes.
  • Drain and place in food processor along with butter and mint leaves.
  • Pulse for a short time so mixture is smooth, but with a little texture.
  • Serve with the lamb.

SALMON IN LEMON BRODETTO WITH PEA PUREE



Salmon in Lemon Brodetto with Pea Puree image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves
2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper

Steps:

  • To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
  • To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
  • To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
  • To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

ERBSENPUREE (YELLOW SPLIT-PEA PUREE)



Erbsenpuree (Yellow Split-Pea Puree) image

Make and share this Erbsenpuree (Yellow Split-Pea Puree) recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Time 2h2m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups yellow split peas, Dry
6 cups stock, Broth, Or Water
1 large onion
1 large carrot
1 large turnips or 1 large parsnip
1/8 teaspoon marjoram, Dried
1/8 teaspoon thyme, Dried
1 teaspoon salt
1 small onion, Minced
2 tablespoons butter, Melted
2 tablespoons unbleached flour

Steps:

  • Presoak peas, if necessary, according to package directions.
  • Drain well, if presoaked.
  • In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt.
  • Cook until peas and vegetables are tender, about 1 1/2 to 2 hours.
  • Drain well.
  • Mash peas and vegetables in blender or press through a sieve.
  • In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes.
  • Add to blended peas and vegetables.
  • Beat until fluffy and serve hot.

PEA PUREE WITH MINT AND YOGURT



Pea Puree With Mint and Yogurt image

Make and share this Pea Puree With Mint and Yogurt recipe from Food.com.

Provided by Ambervim

Categories     < 15 Mins

Time 4m

Yield 4 serving(s)

Number Of Ingredients 6

32 ounces frozen peas, thawed in microwave about 5 minutes (or fresh cooked peas)
6 sprigs of fresh mint, leaves and softer stems only
1 1/2 cups plain yogurt (or plain Greek yogurt)
2 teaspoons garlic, chopped
1 teaspoon kosher salt
1 teaspoon unseasoned rice vinegar

Steps:

  • Throw all the ingredients into a food processor and whizz until smooth. Done!

Nutrition Facts : Calories 232.8, Fat 3.9, SaturatedFat 2.1, Cholesterol 11.9, Sodium 723.5, Carbohydrate 35.6, Fiber 10.2, Sugar 15.6, Protein 15.1

Tips:

  • Use fresh or frozen peas: Fresh peas are best for this recipe, but frozen peas can also be used. If using frozen peas, thaw them before cooking.
  • Cook the peas until they are tender: The peas should be cooked until they are tender but still hold their shape. Overcooking the peas will make them mushy.
  • Use a food processor or blender to puree the peas: A food processor or blender will help you to achieve a smooth and creamy puree. If you do not have a food processor or blender, you can mash the peas with a fork or potato masher.
  • Season the puree to taste: Season the puree with salt, pepper, and other herbs or spices to taste. You can also add a little bit of lemon juice or white wine vinegar for a brighter flavor.
  • Serve the puree immediately or store it for later: The puree can be served immediately or stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Pea puree is a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or even a main course. It is a great way to add more vegetables to your diet and can be easily customized to your own taste. With its creamy texture and vibrant green color, pea puree is a surefire hit with everyone who tries it.

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