Csilla Thackray shares a Fresh Pea Puree snack, perfect for happy hour in the springtime. You can use this creamy smooth recipe for on your favorite crackers or crostini. Though, feel free to serve a whole bowlful with an herb garnish on top if you so desire.
Snow Peas vs English Peas in a Fresh Pea Puree
When you make a Fresh Pea Puree, the choice between snow peas and English peas makes a huge in the final flavor and texture. We recommend English peas for this recipe for its overall versatility. You get the classic sweet taste that shines through. Plus their texture, after cooking and pureeing, is typically more smooth and creamy. Snow peas though have a milder, more subtle sweetness and more vegetal flavor. Since you also puree the entire pod with snow peas (after removing the tough strings), the puree carries a fibrous texture in comparison to a puree solely from the English peas. While you can make a puree from snow peas there are setbacks. It will likely have a less intensely pea-like taste and needs to be strained very well to work.
Print
Fresh Pea Puree
Description
The sweetness of peas in perfect in a puree on top of your favorite crackers.
Ingredients
- 1 cup fresh peas
- 2 cups heavy cream
- 2 tbs parsley leaf
- 1 tsp salt
- 1 tsp lemon juice
Instructions
- In a small saucepan, combine the fresh peas, heavy cream, and salt. Bring to a simmer over medium heat, stirring frequently.
- Turn heat to low and let the cream reduce by half. Keep stirring as it reduces.
- In a blender, add the cooked peas & cream with the parsley leaf and blend on high.
- Finish with lemon juice and check for seasoning levels. Let puree, cool and serve on crackers or crostini.
Plus, try our recipe for Paprika Deviled Eggs to perfectly match this Fresh Pea Puree.
Recipes by Csilla Thackray
Styling by Keith Recker
Photography by Laura Petrilla
Subscribe to TABLE Magazine’s print edition.
