Pea 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!
Ingredients
- 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.
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