PUREST PEA PUREE
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
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.
MINTED PEA PURéE
Steps:
- Gather the ingredients.
- Add the water to a medium pot and bring to a boil. Add the peas, fresh mint, and a pinch of salt and bring to a boil. Reduce the heat and simmer until the peas are tender, about 5 minutes.
- Drain the peas and mint in a colander.
- 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 well with a potato masher or fork. Taste for seasoning and add salt and pepper to taste.
- You can use the peas in rough purée form, but if you want a very fine, smooth purée, push the mixture through a fine sieve.
- Stir in the butter and chopped mint leaves (if using) until all the butter has melted and is incorporated into the purée.
- Serve minted pea purée warm alongside your favorite meat or fish dish.
Nutrition Facts : Calories 64 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, Sodium 154 mg, Sugar 4 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g
PEA PUREE
Steps:
- Throw all the ingredients into a food processor and whizz until smooth. Done!
PEA PUREE
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 15m
Yield 1 serving
Number Of Ingredients 6
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.
ENGLISH PEA PURéE
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
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.
GREEK YELLOW SPLIT PEA PURéE
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
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.
QUICK PUREED PEA SOUP
This brightly colored, fresh-tasting soup is one of our daughter's favorites. I puree it in the blender for just seconds, then zap a mugfull in the microwave until heated through.-Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place the peas and 1/4 cup of milk in a blender; cover and process until pureed. Pour into a saucepan; add the salt if desired, pepper and remaining milk. Cook and stir for 5 minutes or until heated through.
Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 185mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 5g fiber), Protein 11g protein.
CHICKPEA PURéE
Provided by Suzanne Goin
Categories Condiment/Spread Food Processor Garlic Appetizer Sauté Quick & Easy Chickpea Seed Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
- Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
PEA PUREE
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
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.
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5/5 (9)Servings 6-8Cuisine French, WesternCategory Side Dish
- 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.
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