PUREE OF PEAS
Shallots and lettuce add a distinctive and refined flavor to this recipe. This is excellent with beef, veal, lamb, and turkey dishes.
1 pkg (10 oz each) frozen peas*
1 pinch kosher salt
1 pinch sugar
1/2 cup water
2 large shallots, chopped
6 to 8 Boston lettuce leaves -
1/2 tsp kosher salt
1/4 tsp freshly ground white pepper
OPTIONAL:
2 to 4 tbsp heavy or light cream (or plain yogurt)
2 teaspoons fresh chopped mint (for garnish)
Place the peas, salt, sugar, water, shallots, and lettuce leaves in a saucepan and simmer, uncovered, for about 8 minutes.
Puree the mixture in a blender or food processor. Season with salt and white pepper. If the puree is too thick, thin with cream or yogurt.
Place in a serving bowl and serve hot. Garnish with fresh chopped mint, if desired.
Can be made up to 24 hours ahead; refrigerate; reheat gently.
*Substitute broccoli, asparagus, or green beans for the peas, omit the sugar.
Servings: 4
Source: Quick Cuisine: Easy and Elegant Recipes for Every Occasion by Ann Clark
Shallots and lettuce add a distinctive and refined flavor to this recipe. This is excellent with beef, veal, lamb, and turkey dishes.
1 pkg (10 oz each) frozen peas*
1 pinch kosher salt
1 pinch sugar
1/2 cup water
2 large shallots, chopped
6 to 8 Boston lettuce leaves -
1/2 tsp kosher salt
1/4 tsp freshly ground white pepper
OPTIONAL:
2 to 4 tbsp heavy or light cream (or plain yogurt)
2 teaspoons fresh chopped mint (for garnish)
Place the peas, salt, sugar, water, shallots, and lettuce leaves in a saucepan and simmer, uncovered, for about 8 minutes.
Puree the mixture in a blender or food processor. Season with salt and white pepper. If the puree is too thick, thin with cream or yogurt.
Place in a serving bowl and serve hot. Garnish with fresh chopped mint, if desired.
Can be made up to 24 hours ahead; refrigerate; reheat gently.
*Substitute broccoli, asparagus, or green beans for the peas, omit the sugar.
Servings: 4
Source: Quick Cuisine: Easy and Elegant Recipes for Every Occasion by Ann Clark
MsgID: 3138972
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Eat Your Veggies! Recipes Using Vegetabl...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Eat Your Veggies! Recipes Using Vegetabl...
Board: Daily Recipe Swap at Recipelink.com
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