Green peas puree or sauce
It’s a smooth, bright green, slightly sweet, velvety purée made from cooked green peas—fresh or frozen—blended with butter, garlic, cream, and seasoning.
Equipment
- Blender or immersion blender
- Saucepan
- Strainer for extra smooth finish
Ingredients
- 2 cups green peas fresh or frozen
- 1 tbsp butter or olive oil for vegan version
- 2 tbsp cream optional for richness
- 1 garlic clove sautéed or blanched
- Salt to taste
- 1 Pinch of black pepper
- Squeeze of lemon or zest optional but zingy!
- 100 ml vegetable stock can be increased as your prefered consistency
- Ice cubes + cold water for blanching and shocking
Instructions
Blanch the peas
- Bring a pot of water to boil, toss in the peas for 2–3 mins until bright green.
- Optional but recommended: Plunge into ice water to lock in the color.
Sauté garlic
- Lightly sauté garlic in butter or olive oil—don't burn it unless you're into bitter romance.
Blend it up
- In a blender, combine peas, garlic, butter/oil, cream (if using), and seasoning.
- Add a little vegetable stock and cream to adjust texture.
- You can skip cream if you want and add more stock to make it flavordul and good in consistency.
Strain (fancy mode)
- Pass through a fine sieve for that silky, restaurant-style finish.
- Or don’t, if you like a little texture—your kitchen, your rules!
Taste and adjust
- Need a kick? Add a pinch of chili flakes or mint. Want it brighter? A squeeze of lemon juice works wonders.
Notes
Straining the puree gives the smooth texture when you are plaing.
Adding vegetable stock really enhances the overall flavor othe puree or sauce.
Add a little butter at the end to give a shiny glossy look.
Nutrition
Calories: 85kcal | Carbohydrates: 12g | Protein: 4g | Fat: 3.5g | Fiber: 4g | Sugar: 3g