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Simple Puree of Peas Cooking Recipes

Puree of Peas

 

There are a lot of people who think mashed potatoes are the only pureed vegetable they will accept. Once they have tried this simple but delicious dish, however, I think they will change their minds. Serve with broiled salmon.


Makes 6 servings

  • 3 pounds fresh young peas in the pod, shelled, simmered in boiling water until very tender, 10 to 15 minutes depending on age, and drained; or 3 cups thawed frozen peas, prepared in the same manner

  • 2 tablespoons butter, softened

  • 2 tablespoons heavy cream

  • Salt and freshly ground black pepper to taste

  • 1 tablespoon chopped fresh chervil, plus additional for garnishing

  1. Puree the partially cooked peas in a food processor until very smooth. Push the puree through a coarse sieve to remove the skins. Place the puree in a medium size saucepan and stir in the butter and cream.

  2. Season well with salt, pepper and the chervil. Cook over very low heat, stirring, until the puree is thick and unctuous, being careful that it does not burn, about 5 to 6 minutes. The puree should be thick enough to hold its shape when spooned onto a plate and it should not weep any liquid.

  3. Serve this simple puree of peas cooking recipes very hot, garnished with the additional chervil.

Variation:

Substitute fresh mint for the chervil.


Notes:

This puree can be made ahead, cooled, and refrigerated for several hours. Reheat it in the microwave for 1 to 2 minutes (in 30 second increments) on high. Serve very hot.

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