Green Pea Puree
At their peak of season in spring and early summer, peas are best when prepared with little adornment to allow their delicate flavor to shine through. Here, we transform fresh peas into a simple puree seasoned with mint. It's the perfect accompaniment to our Roasted Leg of Lamb.
Ingredients
- 6 cups shelled peas (fresh or frozen)
- 1/2 cup water
- 4 Tbs. (1/2 stick) unsalted butter, cut into pieces
- 6 Tbs. loosely packed chopped fresh mint
- 2 tsp. salt
Directions
In a large saucepan over medium heat, combine the peas and water. Cover and cook, stirring occasionally, until the peas are tender, 5 to 7 minutes. Remove from the heat, add the butter and stir until melted.
Transfer the peas to a food processor, add the mint and salt and process for 30 seconds. Scrape down the sides of the bowl and process until the puree is smooth, about 1 minute more.
Working in batches, pass a small amount of the puree through a medium-mesh sieve set over a heatproof bowl, pressing with a rubber spatula.
Set the bowl over a saucepan of simmering water and heat, stirring occasionally, until the puree is hot. Serve immediately. Serves 8 to 10.
Williams-Sonoma Kitchen
Transfer the peas to a food processor, add the mint and salt and process for 30 seconds. Scrape down the sides of the bowl and process until the puree is smooth, about 1 minute more.
Working in batches, pass a small amount of the puree through a medium-mesh sieve set over a heatproof bowl, pressing with a rubber spatula.
Set the bowl over a saucepan of simmering water and heat, stirring occasionally, until the puree is hot. Serve immediately. Serves 8 to 10.
Williams-Sonoma Kitchen