Pea Puree Recipes

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PEA PUREE



Pea Puree image

Make and share this Pea Puree recipe from Food.com.

Provided by swirlycinnacakes

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 garlic clove
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese

Steps:

  • To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle.
  • Transfer the pea puree to a small bowl and stir in the Parmesan.

PEA PUREE



Pea Puree image

Provided by Aarti Sequeira

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 (32-ounce) package frozen peas, thawed in microwave about 5 minutes (or fresh cooked peas)
6 sprigs fresh mint, leaves and softer stems only
1 1/2 cups plain Greek yogurt
2 cloves garlic, peeled and roughly chopped
1 teaspoon kosher salt
1 teaspoon unseasoned rice vinegar

Steps:

  • Throw all the ingredients into a food processor and whizz until smooth. Done!

GREEK YELLOW SPLIT PEA PURéE



Greek Yellow Split Pea Purée image

If you've ever been to Greece, you're probably familiar with the delicious yellow split pea puree called fava. It's served in tavernas all over the country and is standard fare on the Lenten table. It's important to cook the split peas for a very long time, slowly, until they disintegrate into a purée. Greeks use much more olive oil than this recipe calls for, and they top their fava with chopped onion, sometimes caramelized and mixed with fresh herbs. I prefer a drizzle of olive oil. Yellow split peas are easy to find in Mediterranean and Indian markets, as well as many supermarkets.

Provided by Martha Rose Shulman

Categories     dips and spreads, appetizer

Time 2h45m

Yield Serves six to eight

Number Of Ingredients 6

1/4 cup extra virgin olive oil
1 medium red onion, chopped
2 cups yellow split peas, washed and picked over
Salt to taste
1 to 2 tablespoons freshly squeezed lemon juice (optional)
Pita bread, endive or small romaine lettuce leaves, or crudités for dipping

Steps:

  • Heat 2 tablespoons of the olive oil over medium heat in a large, heavy saucepan, and add the onion. Cook, stirring, until tender, five to six minutes. Add the split peas and enough water to cover by an inch, and bring to a boil. Skim foam off the top, reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for 30 minutes to an hour until the beans fall apart and sink to the bottom of the pot. Stir often to prevent them from sticking. The water should cloud, and some of the split peas will be intact while others will disintegrate. Continue to simmer until they have mostly disintegrated.
  • When the beans have fallen apart and are soft and fragrant, remove the pot from the heat and cover with a clean kitchen towel. Replace the lid and let sit for 20 minutes. If the mixture looks more like a soup than a purée, with most of the liquid on the top, place a strainer over a bowl and pour the mixture into the strainer. Let sit for 10 minutes while the liquid runs through the strainer, then return the split peas to the pot. Taste and adjust salt. Moisten as desired with the broth. Add a generous amount of pepper, and whisk in the remaining olive oil and the lemon juice. Whisking helps break down the split peas and contributes to a smooth texture. Transfer to a bowl or plate, top with a drizzle of olive oil and serve.

PEA PUREE



Pea Puree image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 6

1 clove garlic
Salt
5 ounces frozen peas
1 to 2 tablespoons creme fraiche
1 to 2 tablespoons grated Parmesan or pecorino
1/2 teaspoon dried mint

Steps:

  • Fill a pan with cold water and throw in the clove of garlic. Bring to the boil and then add salt and the peas. Cook until tender, drain, and put into a food processor, or blender, and add the creme fraiche, cheese, and dried mint. Puree the peas until knobbly and check the seasoning, adding salt if you need to. Tip the pureed peas into a bowl (or back in the pan is probably a better idea) and cover to keep them warm.

PUREST PEA PUREE



Purest Pea Puree image

When your baby is ready for solids, peas make a wonderful introduction to veggies.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 3/4 cup

Number Of Ingredients 1

2 cups fresh shelled peas, or one 10-ounce package frozen peas, thawed

Steps:

  • Place peas in a steamer basket set over a pan of simmering water. Steam until peas are bright green and softened. Transfer to the bowl of a food processor fitted with the metal blade; puree until peas are perfectly smooth, adding liquid a tablespoon at a time until desired consistency is reached. Pass through a fine-mesh strainer, discarding solids. Let cool slightly, and serve.

ENGLISH PEA PURéE



English Pea Purée image

Provided by Suzanne Goin

Categories     Pepper     Side     Sauté     Vegetarian     High Fiber     Mint     Pea     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
2 tablespoons (1/4 stick) butter
1 whole dried chile de árbol*
1 fresh mint sprig
1 garlic clove, minced
3 cups fresh or frozen peas
Generous pinch of sugar

Steps:

  • Heat oil, butter, chile, and mint in heavy medium saucepan over medium heat 2 minutes. Add garlic and stir 1 minute. Stir in peas and sugar; cook until peas are just tender, stirring occasionally, about 5 minutes. Discard chile and mint sprig. Transfer pea mixture to processor and puree until almost smooth (some texture should remain). Season puree to taste with salt and pepper. (Can be prepared 2 hours ahead. Let puree stand at room temperature. Rewarm in microwave oven on high about 2 minutes.)
  • *A small, bright red chile that's available at some supermarkets and specialty foods stores and at Latin markets.

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Top Asked Questions

How do you purée peas?
Add the peas, salt, and mint and bring to a boil. Reduce heat and simmer until the peas are tender about 5 minutes. Drain the peas and using an immersion blender, quickly purée the peas and mint to create a smooth paste. If you don't have an immersion blender, use a food processor instead or mash the peas with a fork.
How to make minted pea purée?
This minted pea purée will go with lots of main meals such as fresh fish, roast chicken or griddled steak. Melt the butter in a medium-sized saucepan over a medium heat. Add the shallots or onion and cook, stirring, for 4-5 minutes until softened. Add the frozen peas and vegetable stock and turn up the heat until the peas have thawed and are hot.
What is pea purée?
Pea purée is a delicious side dish to serve with almost all meat and fish dishes. It is particularly lovely with oily fish such as smoked mackerel fishcakes. For a vegetarian alternative, try the purée spread on toast as an appetizer or side dish. Gather the ingredients. Add the water to a medium pot and bring to a boil.
How to cook peas in a blender?
Directions 1. In a saucepan over medium heat, warm the oil until hot. 2. Add the chicken stock and cook until the peas are tender, 2 to 3 minutes. 3. Reach for your immersion blender or transfer the pea mixture to a high-powered blender, add the butter to the pea mixture, and blend until smooth, 1 to 2 minutes.

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