No More Chasing Peas!
I love green peas. I love their sweetness, their fresh flavour and their beautiful colour. What I don’t particularly enjoy is chasing the little blighters around my plate with a fork.
Fortunately, there’s a civilised solution: pea purée!
This ridiculously simple side dish takes ordinary green peas and turns them into something smooth, creamy and rather lovely. It goes beautifully with chicken, fish, pork or just about anything you’d normally serve with peas.
And the best part? You need only a few ingredients and about fifteen minutes.
Creamy Green Pea Purée
Sweet green peas blended with a little cream into a deliciously smooth purée. A quick, easy and colourful side dish for chicken, fish or meat – with no runaway peas!
Ingredients
- 300 g frozen green peas
- 1 tbsp double cream
- Salt to taste
- White pepper to taste
Instructions
- Bring a saucepan of lightly salted water to the boil.
- Add the frozen peas and simmer for 3–5 minutes, until tender.
- Drain thoroughly.
- Transfer the peas to a blender or use a stick blender directly in the saucepan.
- Add the double cream and blend until smooth, or leave a little texture if you prefer.
- Season with salt and white pepper to taste.
- Serve immediately while hot.
Notes
A Little Jonketorp Wisdom
There's absolutely nothing wrong with serving peas whole, of course. But puréeing them makes them wonderfully easy to eat, and a spoonful of cream gives them a lovely, silky finish. It's also a handy way to turn a bag of ordinary frozen peas into something that looks rather more sophisticated than the effort involved would suggest. And best of all, not a single runaway pea in sight!A Delicious Variation – Garlic Pea Purée with Lamb
For something a little different, add a clove or two of garlic to the peas before blending. The sweetness of the peas and the gentle warmth of the garlic make a wonderful accompaniment to lamb, whether you're serving grilled lamb chops, roast leg of lamb or a slow-cooked shoulder. It's a simple little addition that turns an everyday vegetable side dish into something rather special.