Creamy Pea Puree with Garlic, Shallots, and Mint Recipe

Introduction

Pea puree is a vibrant, smooth side dish that adds a fresh pop of color and flavor to any meal. Made with simple ingredients like peas, butter, and aromatics, it’s easy to prepare and perfect for pairing with fish, chicken, or roasted vegetables.

Ingredients

• 1 kg / 2 lb frozen peas
• 125 g / 8 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 medium eschalots (shallots), finely sliced
• 2 cups chicken or vegetable stock/broth, low sodium (use vegetable stock if the puree is for fish)
• 1/4 tsp salt
• 1/8 tsp white pepper
• 1 small handful mint leaves (optional)

Instructions

1. Step 1: Melt the butter in a saucepan over medium heat. Add the minced garlic and sliced eschalots, sauté for about 3 minutes until soft but not browned.
2. Step 2: Add the frozen peas and the stock to the saucepan. Increase the heat to bring it to a simmer, then cover and reduce heat to medium. Let it simmer for 2 minutes.
3. Step 3: Remove 1/3 cup of the cooking liquid from the saucepan and set it aside for later use.
4. Step 4: Transfer the peas and remaining liquid to a food processor. Add salt, white pepper, and mint leaves if using. Blitz on high for about 1 minute until smooth.
5. Step 5: (Optional) For an extra smooth texture, press the puree through a fine mesh colander using a rubber spatula.
6. Step 6: Adjust the consistency by stirring in the reserved cooking liquid as needed. Aim for a soft, dolloping texture. Taste and add more salt or pepper if desired, keeping in mind the puree should be mild.
7. Step 7: Serve the pea puree warm. You can dollop or smear it on plates, or serve it in bowls for guests to help themselves.

Tips & Variations

• For a dairy-free version, substitute butter with olive oil or a vegan margarine.
• Add a squeeze of lemon juice for a fresh, tangy note.
• Use fresh peas in season, but adjust cooking time accordingly as they cook faster than frozen.
• If mint isn’t preferred, try fresh basil or tarragon for a different herbal twist.

Storage

Store pea puree in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally and adding a splash of water or stock if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas work beautifully when in season. Just reduce the cooking time since fresh peas soften faster than frozen ones.

Is pea puree suitable for vegans?

The traditional recipe uses butter, but you can easily make it vegan by substituting butter with olive oil or a plant-based spread.

Creamy Pea Puree with Garlic, Shallots, and Mint Recipe

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★★★★★

4.6 from 97 reviews

• Author: lilan
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Diet: Low Salt

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Description

A smooth and vibrant pea puree made with fresh frozen peas, butter, garlic, and shallots, gently cooked and blended to a creamy consistency. This versatile side dish is lightly seasoned and can be enhanced with fresh mint for a refreshing twist. Perfect to serve warm alongside fish, poultry, or vegetarian dishes.

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Ingredients

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Main Ingredients

• 1 kg / 2 lb frozen peas
• 125g / 8 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 medium eschalots (baby onions or shallots), finely sliced
• 2 cups low sodium chicken or vegetable stock/broth (use vegetable stock if serving with fish)
• 1/4 tsp salt
• 1/8 tsp white pepper
• 1 small handful mint leaves (optional)

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Instructions

1. Aromatics: Melt the butter in a saucepan over medium heat. Add the minced garlic and finely sliced eschalots, sautéing gently for about 3 minutes until they are soft but not browned to avoid bitterness.
2. Cook peas: Add the frozen peas and the stock to the saucepan. Increase the heat to bring the mixture to a simmer, then cover the saucepan and reduce the heat to medium, allowing it to simmer gently for 2 minutes to cook the peas through.
3. Reserve liquid: Carefully remove and set aside 1/3 cup of the cooking liquid from the saucepan to adjust puree consistency later.
4. Blitz: Transfer the peas and the remaining cooking liquid to a food processor. Add the salt, white pepper, and mint leaves if using. Blend on high speed for about 1 minute until completely smooth.
5. Optional straining: For an extra-smooth texture, press the puree through a fine mesh colander or sieve using a rubber spatula to remove any remaining solids.
6. Adjust consistency: Use the reserved cooking liquid to thin the puree to your preferred consistency, aiming for a soft, dolloping texture. Taste and adjust seasoning with a little more salt and pepper if needed, keeping the flavors subtle and balanced.
7. Serve: Serve the pea puree warm. It can be dolloped or smeared on plates as a base for main dishes or served in bowls for guests to help themselves.

Notes

• The puree can be made with either chicken or vegetable stock depending on dietary preferences or to complement the main dish.
• Fresh mint leaves are optional but add a fresh, aromatic flavor that pairs well with peas.
• For a vegan version, substitute butter with olive oil or a plant-based margarine.
• Straining the puree is optional but recommended for the smoothest texture.
• This puree pairs beautifully with fish, roast chicken, or as a base for a vegetarian plate.
• Use low sodium stock to control the saltiness more easily.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: European

Keywords: pea puree, pea side dish, pea puree recipe, easy vegetable puree, mint pea puree, smooth pea puree, side dish for fish, healthy vegetable puree