Pea Puree (side / sauce!)

Pea Puree is a fine dining restaurant favourite, loved for the vibrant splash of colour it adds to a plate, that it serves a dual purpose as a side and sauce, as well as the sweet flavour that pairs so well with almost any protein!

This is a recipe given to me by a classically trained French Chef, Jean-Baptiste Alexandre, culinary collaborator of RecipeTin Eats.

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Pea Puree

Welcome to Day 14 of the inaugural Holiday Salad Marathon, where I’m sharing 30 salads in a row through to Christmas Eve. Something different to the usual sugar-loaded baking countdowns!!

Now, I do know that today’s dish isn’t a salad as such, but it is made with vegetables (peas count!). And also it is an exceptionally good side dish for the Rack of Lamb I just published so I’m declaring that it qualifies!

I also think that this is an excellent side dish option for roasts and other grand centrepieces that make an appearance during the festive season. I love how it adds a big splash of colour to any table. Plus, it’s something different from the usual mashed potato, right? 🙂

What is pea puree?

It is literally cooked peas that are blitzed until it’s a smooth puree. It tastes like peas – sweet and a fairly subtle flavour which makes it ideal to serve as a side dish with many things.

It’s a fine dining restaurant favourite, often used to smear onto a plate before artfully arranging a piece of protein on top.

Basic recipes will just boil with stock/broth then blitz which is fine, but it literally just tastes like peas.

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To make Pea Puree properly, the way fine dining restaurants do, start by sautéing garlic and eschalots in butter before adding the peas and stock. This one little extra step really makes all the difference. It makes pea puree taste luxurious.

What goes in Pea Puree

Here’s what you need:

Yes, you see frozen peas. Because I totally buy into the whole snap frozen thing!!

If you have the time to pod your own peas, I applaud you. (And please invite me over for dinner).

Optional straining – for ultra smooth

I’m not going to lie to you – if you’re at my house for a casual dinner, I’ll serve Pea Puree to you straight out of the food processor. If you’ve got a powerful one, it will be acceptably smooth.

However, if you really want to achieve a restaurant-quality result, push it through a mesh colander / sieve. It’s easy using a rubber spatula it takes less than 1 minute to do.

Do that, and the pea puree will be as silky smooth as the stuff dotting plates at posh restaurants!

How to serve Pea Puree

Pea Puree is sensational served with almost any protein for both the vibrant colour it adds to any plate or dish, as well as the subtle sweet flavour.

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It acts as both a side dish as well as like a sauce, and the reason I’m sharing this recipe is because it’s a suggested side/sauce for a Rosemary Crumbed Rack of Lamb I just shared. For a proper British touch you could stir in some finely chopped mint to the puree, as a modern and much more appealing interpretation of traditional mint sauce with lamb!

Pea Puree will go well with literally any protein – meat or seafood. Here are a few ideas:

• Simple baked Chicken Breast or pan fried piece of fish

• It would look stunning under a Crispy Skin Salmon or any plain baked or pan-fried fish (in fact, that’s a posh restaurant favourite!)

• Excellent alongside Crackling Roast Pork, and a match made in heaven with a buttery Herb & Garlic Roast Chicken.

To serve it, you can either do it the fine dining way – dollop and spread the pea puree onto a plate then place protein on top. Or just do it the normal people’s way and serve bowls of it with a spoon for everybody to help themselves! – Nagi x

PS In case you were in any doubt, the latter is my way. 😂

Life of Dozer

Just another day in the Life of Dozer – at the local dog park!

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Categories: Recipe