Green Pea Puree with Mint
4 servings
20 minutes
This side dish is lamb's best friend, and it turns fish and chips from junk food into restaurant food. The key is not to overcook the peas and achieve a delicate balance between the freshness of the mint and peas and the bright flavor of the butter.
1
In a saucepan, heat butter with sugar. If using frozen green peas, no water is needed; if fresh, add just a little, about 50 ml of water.
- Butter: 20 g
- Sugar: 1 teaspoon
- Green peas: 500 g
2
Bring water with oil and sugar to a boil, add green peas, reduce heat, and simmer - fresh peas for about a minute, and frozen until thawed.
- Green peas: 500 g
3
Mix the peas with finely chopped mint, juice of half a lemon, salt, and freshly ground pepper, remove from heat, place in a blender, and blend until a thick puree is formed, retaining some texture of the peas.
- Fresh mint: 10 g
- Lemon: 0.5 piece
- Salt: to taste
- Freshly ground black pepper: to taste
4
This puree can also be used as a sauce — blend it to a liquid porridge consistency, adding some chicken broth, and strain through a fine sieve to make the sauce delicate and sweet, like freshly sprouted peas.