Pea Purée

This vibrant, green and full of flavour Pea Purée is delicious. It is my go-to recipe that I have been making for years. So quick and simple to make and a great accompaniment to many dishes. This recipe is made in under 20 minutes.

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Prep Time: 7

Cook Time: 13

Total Time: 20

Course: Side Dish

Cuisine: Australian

Keyword: frozen peas, gluten-free, mushy peas, pea purée, peas, side dish, vegetable, vegetarian

Servings:

Calories: 173kcal

Author: Katrina | Katy's Food Finds

Equipment

medium heavy-based saucepan
food processer or high speed blender
sieve

Ingredients

10 g butter
1 tsp olive oil extra virgin, mild flavoured
3 shallots, or 1 red onion finely chopped
500 g frozen baby peas defrosted
500 ml chicken or vegetable stock (2 cups) or water
40 g butter add 10g more if desired
1/4 tsp sea salt

Metric - US Customary

Instructions

Place 10g butter, olive oil and shallots into a heavy based saucepan and cook the shallots and salt over medium heat, until they start to sizzle. Stir for a minute or so, then reduce to low and continue to cook, stirring occasionally, until shallots are softened (approx 8-10 mins). Keep an eye on them as the goal is to completely soften them without browning them. Make sure they are very soft.
Add 500 ml of stock to the softened onions, turn up the heat to high, and bring to the boil. Once it’s boiling, add the defrosted peas and blanch for 3 minutes. Remove from the heat and strain the liquid through a sieve, into a jug. Reserve the liquid and place the peas and onions into the bowl of a food processor or high speed blender. Blend the peas until smooth (no more than 2-3 minutes. It only takes 2 x 30 secs in my thermomix and a little longer in my food processor). Add some of the liquid in small amounts to achieve a fairly thick, smooth purée. Season to taste. This will give you a thick, smooth purée that still has some texture to it. Serve as is, or see below for a silky smooth consistency.
For a silky smooth purée - Tip the thick purée into a fine sieve and using the back of a large spoon, press the purée through.
Make ahead: the purée can be made ahead of time. Make it in the morning or even the day before and once cool, keep it covered in the refrigerator until required. To reheat: simply reheat gently in a pot, or in the microwave on a low setting until heated through.

Notes

The peas can be cooked in chicken stock, vegetable stock or plain water - I prefer the flavour that chicken or vegetable stock bring.

You can also add a small amount of cream to the pea purée when blending if you prefer. The recipe states 40g of butter to be added for blending, but you can add slightly more if you prefer a richer more luxurious purée.

I sometimes add mint to the purée - add 4-6 mint leaves to the boiling stock at the same time the peas are added, or add it to the peas in the blender, just before blending. I often do this when I serve the pea purée with roasted lamb.

Note: Don’t throw away the cooking liquid as it is delicious added to soups or to gravies. Cool, cover and keep refrigerated or freeze if not using in 2-3 days.

Nutrition

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