Green pea puree
Green pea puree with cream, lemon juice and mint is a simple vegetable addition to meat and fish. It delights with its taste and simplicity of preparation. It can be found both in the menus of exquisite restaurants and in home cooking. This dish is probably best known in English cuisine, because the most popular dish of this cuisine, fried fish, is usually served with chips and pea puree. At home, I serve fish, tenderloin, beef and also baked vegetables with this puree. I encourage you to check out the following recipe for green pea puree and please enjoy.
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Ingredients for green pea puree.
- 450 g frozen green peas
- 1 l water
- 1 vegetable bulion cube
- 50 g cream (30%)
- a small bunch of fresh mint
- 1 tablespoon of lemon juice
- 1/4 teaspoon of salt
- 30 ml water from cooking the peas
How to make green pea puree.
Pour water (1 liter) into a pot, add frozen peas and a bulion cube. Bring it to boil, then from the moment of boiling simmer for 5 minutes. Next, using a sieve, transfer the peas to a bowl, cover with very cold water and leave it for 10 minutes. After that, drain the water – using a sieve or colander – and add salt, water from cooking the peas, lemon juice, mint leaves and cream. Blend using a hand mixer. Blend for about a minute or until a fairly creamy consistency is achieved.
Good to know when making green pea puree.
To obtain a creamier puree consistency, simply press the whole thing through a fine sieve.
You can make puree from both frozen and fresh peas. I usually use frozen peas, which is also the reason for making this particular recipe with them.
Do you like dishes with green peas? If so, try our recipe for Cauliflower, sweet potato and peas soup.
