Green pea puree with mint and cilantro
4 servings
20 minutes
Pea puree with mint and cilantro is a light, airy, and fresh dish inspired by European traditions. In the past, such purees were used as a side dish for meat or fish, but today it stands wonderfully on its own. The bright green color and subtle aroma of fresh mint and coriander create an extraordinary harmony of flavors. The carefully thawed peas retain their sweetness and rich color without boiling, while olive oil adds tenderness and silkiness. This puree can be served with crispy toasts as an exquisite appetizer or as a complement to roasted meat or fish. Smooth or with textural accents—the choice is yours. In any version, it will be a delightful discovery for those who love the combination of fresh greens and the tenderness of vegetables.
1
Without thawing the peas, pour water and place on low heat
- Frozen green peas: 50 g
2
To preserve color and flavor, it is important to heat the water to 60-70°C so that the peas thaw but do not cook.
3
Drain the water and transfer the peas to the blender
4
Add olive oil, mint and cilantro leaves, season with salt and pepper
- Olive oil: 4 tablespoons
- Cilantro (coriander leaves): 0.5 bunch
- Fresh mint: 10 stems
- Coarse salt: to taste
- Ground black pepper: to taste
5
Mash to the desired consistency. To achieve a smooth, silky taste, you need to add more oil. You can leave it partially unmashed for texture variation. Options include using a mortar and pestle or a potato masher.
- Olive oil: 4 tablespoons
6
Keep it warm
7
Serve with toast or as a side dish to meat or red fish
