Pea Puree

More peas, please!

This is some good stuff, Maynard!

Again, the suggestion of a vegetable puree got me thinking and I found an older recipe for salmon and mashed peas on the Chefsteps website. Chives and fresh taragon in a pea puree sounded good. A few recipe iterations later and I present this masterpiece. Ingredients are in weights because the initial recipe came from that website, but I try to tell or show how much that really is

You'll need;

• 1# frozen peas (I find the organic ones actually work better)
• 5g salt
• 2Tbsp water
• 2Tbsp olive oil
• 3 Tbsp butter
• Juice of one lime
• 1/3 bunch of chives (chopped)
• 3g parsley (opt)
• 1 clove garlic (or 1in from the squeeze tube) (opt)
• 5g fresh chopped taragon (it should fill your palm) or 1Tbsp dried if you cant find fresh 
• 2 dashes cayenne
• 1/4 tsp fresh black pepper

Put the peas, water, oil, salt and pepper in a small sauce pan over med heat and heat through. If the water starts boiling that is fine. Stir to make sure that the peas all thaw and cook a little.

Turn off the heat and add the butter, garlic, herbs, cayenne, and lime juice. Stir in.

Now get your stick blender and puree the s**t out of it. If you don't own a stick blender (shakes head) you can transfer to a blender and pulse.

You want to keep going until there are no more whole pea pieces.

Taste for flavor.  I usually need to add some more salt and lime juice. If you have no more lime and need juice use vinegar sparingly. Set aside with a lid and/or keep warm over a super low flame.

Tonight's application was under some salmon.