Pea purée (TM)
From Cookipedia
| Pea purée (TM) | |
|---|---|
 |
| Ready in: | 45 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
I made this to go with fish instead of the conventional parsley sauce, as peas and white fish work very well together.
Ingredients
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- 1 small brown onion, roughly sliced
- Garlic to taste, cloves halved if large (I used about 8 fat cloves)
- 50g butter
- 250g frozen peas
- 200g vegetable stock (I added ½ teaspoon of Bron's Spanish vegetable stock concentrate to water
- 35g milk
- Seasoning to taste - if using the above mentioned stock concentrate, you should not need any extra salt
Method
- Put the onion, garlic and butter into the bowl 25 minutes / 100°C / Speed Spoon / MC Off, increasing to Speed 1 after 15 minutes
- Add the peas and the stock 10 minutes / 100°C / Speed 5 / MC On
- Scrape down the inside of the bowl
- Purée 2 minutes / Speed 9, stopping from time to time to re-scrape the bowl and lid
- Add the milk
- Purée for a further 20 seconds / Speed 9
Serving suggestions
Serve as a sauce or dip, depending on how thick you make it (see Variations below)
Recipe source
- Adapted from a recipe for Cream of Garden Peas in Fast and Easy Cooking, the book supplied with Thermomixes in the UK
Variations
You can thicken the mixture by adding more peas. Add more stock or milk to thin down, but I doubt if you would want it to be much thinner. Add herbs, spices or other flavourings if desired.
Chef's notes
Some people may feel that 25 minutes to cook the onions and garlic is too long. Personally, I find that a longer cooking time gives you maximum flavour from the ingredients.