Green Pea Purée

Cooking method

1. Step 1:

   

   How do you make green pea purée? Gather your ingredients. You can use fresh or frozen peas — if frozen, there's no need to thaw them first. The cream can be anywhere from 10% to 20% (light cream/half-and-half).

2. Step 2:

   

   Rinse the green peas and drain them in a colander. Let the water run off.

3. Step 3:

   

   Peel the garlic cloves. If they're large, cut them in half.

4. Step 4:

   

   Pour about 1.5 liters (6 cups) of water into a pot and set it over high heat. Bring it to a boil. Add the green peas to the boiling water, along with the salt and garlic cloves.

5. Step 5:

   

   Reduce the heat to medium, bring it back to a boil, and cook the peas until tender, about 5–7 minutes, skimming off any foam. Frozen peas may need an extra minute or two.

6. Step 6:

   

   Drain the cooked peas and garlic in a colander, let all the water run off, and pat dry. If you like, you can pull out the garlic cloves at this point.

7. Step 7:

   

   Return the cooked peas to the pot and mash them with a potato masher, or blend them. The texture is up to you — a smooth, well-blended purée, or something coarser with little pieces of pea. I like it less smooth and on the thicker side, so I only blended it briefly.

8. Step 8:

   

   Taste the purée and add more salt if needed. Add the butter and pour in the cream.

9. Step 9:

   

   Stir everything together well. You can also use the cream to adjust the consistency — if the purée is too thick, add a little more.

10. Step 10:

    

    Serve the finished purée as a side for meat, poultry, or fish. The flavor is wonderful. Enjoy!