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Sides & Sauces
Mint Pea Puree
Mint and peas make a bright purée for the side of a plate. I cook the peas as directed before blending, rather than using the blender to make up for undercooking.
- Prep Time
- 5 mins
- Cook Time
- 5 mins
- Serves
- 6
Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read
Chef’s notes
My first preparation check: Get a small pan half-full of water and add a good pinch of salt. Pop a lid on and bring to the boil. Popping the lid on will make it come to the boil a lot quicker.
Ingredient swaps
Where the ingredient list gives an alternative, use that option. Other substitutions have not been established for this version, so do not assume they will behave identically.
Why this recipe works
Texture is the useful guide here. Blend as directed, stop to check the consistency, and keep the specified liquid balance rather than thinning it by guesswork.
For more help, browse Kitchen Skills and gluten-free label guidance.
Let's get cooking
Method
- Get a small pan half-full of water and add a good pinch of salt. Pop a lid on and bring to the boil. Popping the lid on will make it come to the boil a lot quicker.
- Remove the lid and pop in your peas. Once they float to the top, your peas are cooked. This takes just seconds.
- Reserve half a cup of the pea water the peas were cooked in. Drain off the peas.
- Pop the peas in a blender with the reserved water, salt, and ground white pepper. Blitz until smooth.
- Scrape down the sides of the blender, then add your mint leaves. Blitz again until well combined.
- Scrape down the sides once more and blitz until the puree is smooth.
- Get yourself a sieve and a bowl. Sieve the puree to get a smoother, nicer finish.
- The remaining pea puree in the sieve can be dehydrated and used as a garnish for dishes like scallops.
- Your mint pea puree can be used for dishes like fish, scallops, and more. It can be stored in the fridge for up to 3 days.
Watch Me Make This
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Useful kit and ingredients
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