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.
PEA PUREE
Steps:
- Throw all the ingredients into a food processor and whizz until smooth. Done!
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.
CHEESE RAVIOLI, A CREAMY PEA PUREE AND BALSAMIC MUSHROOMS
Easy and quick and a lighter dinner. Now you can make your own ravioli, which I do quite often, but sometimes, I just buy a good quality fresh cheese ravioli - there are so many available these days. A pea puree makes this a bit lighter than a heavier tomato sauce and topped with simple broiled balsamic mushrooms (and yes take advantage of a bottled balsamic vinaigrette) and of course parmesan, make this a great dish. Serve with some fresh tomato slices, your favorite dressing (I happen to like Nakano Seasoned Rice Vinegar (Basil and Oregano) no oil ... healthy and has all the flavor. Then you have to have some crusty bread to top it off. Fifteen minutes and on the table. Now, this is a quick "homemade" dinner, so take a few short cuts. You still get a great homemade dinner on the table in no time.
Provided by SarasotaCook
Categories < 30 Mins
Time 25m
Yield 24 Raviolis, 6 serving(s)
Number Of Ingredients 15
Steps:
- Mushrooms -- After slicing your mushrooms, just place in a small pie plate or pan and top with the vinaigrette and pepper and coat both sides and marinate while you make the pea puree and get the water boiling for the ravioli. Five (5) - 10 minutes is all you need. These will be broiled as the ravioli cooks.
- Ravioli -- Just remove from the refrigerator and bring to room temp and get a big pot of boiling water started - well salted.
- Pea Puree -- In a medium size sauce pan, add the butter and melt on medium high heat. Add the onion, garlic, and red pepper flakes and cook 4-5 minutes until tender. Add in the thawed peas, 1 tablespoon of the basil. Stir to combine well.
- Transfer to either a food processor or a blender. Add in the chicken broth and puree. I don't go too far, I just pulse a few times until creamy, but I still like a little texture to mine. Transfer back to your pan and then back on the heat (medium heat), and add the cream, salt and pepper. Just heat until warm. The sauce is done, just keep warm on a back burner.
- Mushrooms and Ravioli -- Broiler should be on to cook the mushrooms and water should be boiling.
- To a small sheet of foil or small baking sheet, add your mushrooms and put under the broiler. They only take a couple of minutes per side. I like to cook mine on the second shelf from the top. Just until nice and brown. Once done, just remove and cover with foil until the ravioli is done which will just take a couple of minutes.
- In your large pot of medium boiling water, not a hard boil, add the ravioli. Once they begin to float -- they are done, 3-5 minutes is all.
- Serving -- I like to serve individual serving plates rather than a large bowl. A few ravioli, the pea puree, the mushroom slices over the top and some fresh grated parmesan and the remaining 1 tablespoon fresh basil.
- Some fresh tomato slices and crusty bread and you have a great simple light and healthy dinner. No meat, seafood, poultry, but every bit as good. ENJOY! It is a absolute favorite of mine.
Nutrition Facts : Calories 233.9, Fat 16.5, SaturatedFat 10.1, Cholesterol 57.7, Sodium 194.7, Carbohydrate 16.3, Fiber 4.4, Sugar 5.8, Protein 6.7
FIRST BABY FOOD: PEAS
Great for busy moms and dads to make a bunch on a Sunday and freeze for the weeks ahead. This can be used with other first foods for your baby! Apples or pears are fun or even green beans. Make sure it is mild enough for your baby's developing digestive system. Brussels sprouts or broccoli probably aren't the best first foods. You can also use fresh peas instead of frozen if you have them.
Provided by Brenda Michelle Ratliff
Categories Side Dish Vegetables Green Peas
Time 2h20m
Yield 12
Number Of Ingredients 2
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peas, cover, and steam until tender, about 15 minutes.
- Place peas and breast milk in a blender or food processor and puree until creamy. Strain the mixture through a fine-mesh sieve to remove any lumps.
- Spread pea mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resealable plastic bag and store in the freezer.
- To serve, heat cubes in the microwave for about 30 seconds until warm but not hot. Stir thoroughly.
Nutrition Facts : Calories 46.9 calories, Carbohydrate 8.4 g, Cholesterol 1.4 mg, Fat 0.6 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 0.2 g, Sodium 36.3 mg, Sugar 0.7 g
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 AND PECORINO PUREE
Easy made this green puree reminds of summer.
Provided by ranya1970
Time 20m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Put the peas into a bowl.
- Peel and finely chop the garlic.
- Grate the pecorino.
- Heat 2 tbsp olive oil in a skillet.
- Add garlic, stir for a minute.
- Add partly defrozen peas.
- Stir for about 5 minutes over high heat.
- Season.
- Mash the peas.
- Add 2 tbsp olive oil and the grated pecorino.
- Stir.
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PEA PUREE (SIDE / SAUCE!) | RECIPETIN EATS
From recipetineats.com
5/5 (8)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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