Ingredients
Makes 6 servings
Step 1
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.)
Step 2
*A small, bright red chile that's available at some supermarkets and specialty foods stores and at Latin markets.
Leave a Review
Reviews (2)
Back to TopPureed peas never sounded good to me, but we were looking for a new way to prepare vegetables. This recipe was an instant hit! Delicious and very attractive on the plate. So easy to fix. We served it with a Balsamic glazed trout and it was was very good combo. This recipe will also go nicely with lamb or beef. We'll definately do it again.
alpiners
California
6/14/2008
I used frozen peas - not sure if that affected the texture as it made the cooking time a little longer. Instead of removing the mint springs, I sauteed 4 springs of mint, removing the stems, and subsituted a pinch of chili flakes . Then at the end, I added another tbs of butter and a splash of cream to smooth out the texture. A touch of lemon juice brightened it up. Who knew baby food could taste this good?
Anonymous
WDC
5/16/2008
