by Diana Rattray
A bright green pea purée makes a fantastic base for fish, shellfish, or poultry. Add fresh tarragon, mint, chives, or basil to the blender along with the lemon juice.
All you need for this easy recipe is frozen peas, a shallot and garlic, and your choice of herbs. Lemon juice adds a bit of acid to round out the flavors.
I like texture in my pea purée so I pulse it just a few times, but feel free to blend the peas longer for a smoother purée. If you’re going for a saucier mixture, add a bit more broth or water, or add some cream to the blender.
PrintPea Purée
This simple pea purée recipe can turn a ho-hum piece of fish, chicken, or shellfish into an elegant and delicious work of art!
- Prep Time: 8 minutes
- Cook Time: 6 minutes
- Total Time: 14 minutes
- Yield: 4 servings 1x
- Category: Peas
Ingredients
Scale
- 1 tablespoon unsalted butter or vegetable oil
- 2 tablespoons minced shallot
- 1 clove garlic, minced
- 2 cups frozen peas, thawed under cold running water
- 3 to 4 tablespoons broth or water
- 1 tablespoon minced fresh herbs, such as tarragon, chives, or mint
- 1 tablespoon lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat the vegetable oil in a saucepan over medium-low heat. Add the shallots and garlic; sauté for about 3 minutes, or until tender and fragrant.
- Add the peas, broth, or water. Bring to a boil, reduce the heat to low, cover the pan, and simmer for about 3 minutes, until the peas are tender and still bright green.
- Transfer the peas to a blender; add the herbs and lemon juice. Purée for a few seconds, until the desired texture is reached.
