Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pea Puree (side / sauce!) Recipe
Pea Puree is a superb eating restaurant favorite, beloved for the colourful splash of color it provides to a plate, that it serves a twin function as a aspect and sauce, in addition to the candy flavour that pairs so properly with nearly any protein!
This can be a recipe given to me by a classically educated French Chef, Jean-Baptiste Alexandre, culinary collaborator of RecipeTin Eats.
Welcome to Day 14 of the inaugural Vacation Salad Marathon, the place I’m sharing 30 salads in a row via to Christmas Eve. One thing totally different to the standard sugar-loaded baking countdowns!!
Now, I do know that at this time’s dish isn’t a salad as such, but it surely is made with greens (peas rely!). And likewise it’s an exceptionally good aspect dish for the Rack of Lamb I simply revealed so I’m declaring that it qualifies!
I additionally suppose that this is a wonderful aspect dish choice for roasts and different grand centrepieces that make an look in the course of the festive season. I really like the way it provides an enormous splash of color to any desk. Plus, it’s one thing totally different from the standard mashed potato, proper? 🙂
It’s actually cooked peas which can be blitzed till it’s a easy puree. It tastes like peas – candy and a reasonably delicate flavour which makes it ultimate to function a aspect dish with many issues.
It’s a superb eating restaurant favorite, typically used to smear onto a plate earlier than artfully arranging a chunk of protein on high.
Fundamental recipes will simply boil with inventory/broth then blitz which is ok, but it surely actually simply tastes like peas.
To make Pea Puree correctly, the way in which superb eating eating places do, begin by sautéing garlic and eschalots in butter earlier than including the peas and inventory. This one little additional step actually makes all of the distinction. It makes pea puree style luxurious.
Right here’s what you want:
Sure, you see frozen peas. As a result of I completely purchase into the entire snap frozen factor!!
If in case you have the time to pod your personal peas, I applaud you. (And please invite me over for dinner).
Elective straining – for extremely easy
I’m not going to misinform you – in the event you’re at my home for an off-the-cuff dinner, I’ll serve Pea Puree to you straight out of the meals processor. For those who’ve obtained a strong one, will probably be acceptably easy.
Nonetheless, in the event you actually need to obtain a restaurant-quality outcome, push it via a mesh colander / sieve. It’s simple utilizing a rubber spatula it takes lower than 1 minute to do.
Do this, and the pea puree can be as silky easy because the stuff dotting plates at posh eating places!
Pea Puree is sensational served with nearly any protein for each the colourful color it provides to any plate or dish, in addition to the delicate candy flavour.
It acts as each a aspect dish in addition to like a sauce, and the explanation I’m sharing this recipe is as a result of it’s a steered aspect/sauce for a Rosemary Crumbed Rack of Lamb I simply shared. For a correct British contact you would stir in some finely chopped mint to the puree, as a contemporary and a lot extra interesting interpretation of conventional mint sauce with lamb!
Pea Puree will go properly with actually any protein – meat or seafood. Listed here are just a few concepts:
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Easy baked Chicken Breast or pan fried piece of fish
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It will look beautiful beneath a Crispy Pores and skin Salmon or any plain baked or pan-fried fish (in truth, that’s a complicated restaurant favorite!)
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Wonderful alongside Crackling Roast Pork, and a match made in heaven with a buttery Herb & Garlic Roast Chicken.
To serve it, you’ll be able to both do it the superb eating means – dollop and unfold the pea puree onto a plate then place protein on high. Or simply do it the traditional folks’s means and serve bowls of it with a spoon for everyone to assist themselves!
PS In case you have been in any doubt, the latter is my means. 😂
What’s the Vacation Salad Marathon?
That is my inaugural Christmas recipe countdown the place I’m sharing 30 salad recipes in a row till Christmas Eve – one thing utterly totally different to folks’s normal baking countdowns!
These salads are along with my common 3 new recipes every week. As a result of aren’t you bored of the standard tomato-cucumber-lettuce backyard salad routine??
Click on right here to see all of the Vacation Salad Marathon recipes thus far, or join on the spot updates and also you’ll obtain a free e-mail alert each time I publish a brand new salad! 🙂
Ingredients
- 1 kg / 2 lb frozen peas
- 125g / 8 tbsp butter , unsalted
- 2 garlic cloves, minced
- 2 medium eschalots , finely sliced (ie the baby onions, aka French onions, US: shallots)
- 2 cups chicken or vegetable stock/broth , low sodium (use vegetable stock if the puree is for fish)
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 small handfuls mint leaves (optional)
Instructions
- Aromatics: Melt butter in a saucepan over medium heat. Add garlic and eschalots, saute 3 minutes until soft, but don't let them go golden.
- Cook peas: Add frozen peas and stock, increase heat to bring to simmer then cover and reduce heat to medium. Simmer 2 minutes.
- Reserve Liquid: Remove 1/3 cup liquid from the saucepan, reserve.
- Blitz: Transfer all peas and remaining liquid into a food processor. Add salt and pepper, and mint if using. Blitz on high for 1 minute until smooth.
- Optional straining: For extra smooth, press through a mesh colander with a rubber spatula (it's easy).
- Adjust consistency: Use Reserved Liquid as needed to achieve the desired consistency – I like a soft, dolloping consistency. Sometimes people want it looser. Add more salt and pepper if desired – remember, this is not supposed to be strongly flavoured or seasoned!
- Serve warm. Either dollop/smear onto plates, or serve in bowls for people to help themselves.
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