PEA PUREE
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Fill a pan with cold water and throw in the clove of garlic. Bring to the boil and then add salt and the peas. Cook until tender, drain, and put into a food processor, or blender, and add the creme fraiche, cheese, and dried mint. Puree the peas until knobbly and check the seasoning, adding salt if you need to. Tip the pureed peas into a bowl (or back in the pan is probably a better idea) and cover to keep them warm.
PEA PUREE
Steps:
- Throw all the ingredients into a food processor and whizz until smooth. Done!
GREEK YELLOW SPLIT PEA PURéE
If you've ever been to Greece, you're probably familiar with the delicious yellow split pea puree called fava. It's served in tavernas all over the country and is standard fare on the Lenten table. It's important to cook the split peas for a very long time, slowly, until they disintegrate into a purée. Greeks use much more olive oil than this recipe calls for, and they top their fava with chopped onion, sometimes caramelized and mixed with fresh herbs. I prefer a drizzle of olive oil. Yellow split peas are easy to find in Mediterranean and Indian markets, as well as many supermarkets.
Provided by Martha Rose Shulman
Categories dips and spreads, appetizer
Time 2h45m
Yield Serves six to eight
Number Of Ingredients 6
Steps:
- Heat 2 tablespoons of the olive oil over medium heat in a large, heavy saucepan, and add the onion. Cook, stirring, until tender, five to six minutes. Add the split peas and enough water to cover by an inch, and bring to a boil. Skim foam off the top, reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for 30 minutes to an hour until the beans fall apart and sink to the bottom of the pot. Stir often to prevent them from sticking. The water should cloud, and some of the split peas will be intact while others will disintegrate. Continue to simmer until they have mostly disintegrated.
- When the beans have fallen apart and are soft and fragrant, remove the pot from the heat and cover with a clean kitchen towel. Replace the lid and let sit for 20 minutes. If the mixture looks more like a soup than a purée, with most of the liquid on the top, place a strainer over a bowl and pour the mixture into the strainer. Let sit for 10 minutes while the liquid runs through the strainer, then return the split peas to the pot. Taste and adjust salt. Moisten as desired with the broth. Add a generous amount of pepper, and whisk in the remaining olive oil and the lemon juice. Whisking helps break down the split peas and contributes to a smooth texture. Transfer to a bowl or plate, top with a drizzle of olive oil and serve.
SCALLOPS WITH PEA PURéE
Provided by Nigella Lawson
Categories dinner, easy, quick, appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the garlic, rosemary and oil. Place over medium-low heat until the oil starts to bubble. Turn off the heat and leave the mixture to infuse.
- Place peas in a large pan of lightly salted water, and bring to a boil. Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer than usual. Drain, and transfer to a food processor. Add 1/4 cup of the infused oil (discard garlic and rosemary). Process until pureed, then return to the pan, cover, and keep warm.
- Season the cornstarch with salt and pepper to taste. Place a heavy skillet over medium heat and add 1 to 2 tablespoons of the remaining oil. When the oil is hot, lightly dust the scallop halves with seasoned cornstarch, and add to the pan. Cook until browned, about 2 minutes each side.
- To serve, divide pea puree between two plates and add scallops. Serve immediately.
Nutrition Facts : @context http, Calories 645, UnsaturatedFat 31 grams, Carbohydrate 46 grams, Fat 38 grams, Fiber 13 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 1054 milligrams, Sugar 13 grams, TransFat 0 grams
ENGLISH PEA PURéE
Provided by Suzanne Goin
Categories Pepper Side Sauté Vegetarian High Fiber Mint Pea Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Heat oil, butter, chile, and mint in heavy medium saucepan over medium heat 2 minutes. Add garlic and stir 1 minute. Stir in peas and sugar; cook until peas are just tender, stirring occasionally, about 5 minutes. Discard chile and mint sprig. Transfer pea mixture to processor and puree until almost smooth (some texture should remain). Season puree to taste with salt and pepper. (Can be prepared 2 hours ahead. Let puree stand at room temperature. Rewarm in microwave oven on high about 2 minutes.)
- *A small, bright red chile that's available at some supermarkets and specialty foods stores and at Latin markets.
PEA PUREE
Make and share this Pea Puree recipe from Food.com.
Provided by swirlycinnacakes
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle.
- Transfer the pea puree to a small bowl and stir in the Parmesan.
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5/5 (8)Total Time 5 minsCategory AppetizerCalories 107 per serving
- Add all ingredients except for olive oil to a food processor and turn on for about 30 seconds, until ingredients are finely chopped up, scraping down sides with a silicone spatula if necessary.
- Drizzle olive oil (1/4 cup) in while running the food processor, until very smooth consistency forms, scraping down sides if necessary.
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5/5 (11)Servings 6-8Cuisine French, WesternCategory Side Dish
- Aromatics: Melt butter in a saucepan over medium heat. Add garlic and eschalots, saute 3 minutes until soft, but don't let them go golden.
- Cook peas: Add frozen peas and stock, increase heat to bring to simmer then cover and reduce heat to medium. Simmer 2 minutes.
- Blitz: Transfer all peas and remaining liquid into a food processor. Add salt and pepper, and mint if using. Blitz on high for 1 minute until smooth.
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