Last week, I posted a recipe for Bratwurst Bangers with Onion Gravy (Bangers & Mash), and with it, I served this Spring Pea Puree. The puree was so delish, that I thought they would make a wonderful side for a number of things, and they’d be a fabulous side for a Spring or Easter dinner.
I slightly adapted my recipe from a number of sources, but it follows pretty darned closely the recipe found on Robert Irvine’s Banger’s & Mash with Pea Puree. I’ve made it several times and have tweaked it just a bit here and there. This recipe is so versatile and a great way to upgrade a simple, cheap, and commonly available veggie.
About Spring Pea Puree:
First of all, I’m not and never have been a huge fan of peas; I’ll tolerate a few in a soup or maybe in something like a pot pie but that’s usually as far as I go. The fact that I love this dish is a testament to how good they are…and maybe to how a little cream can never be wrong. 🙂
Somehow that cream turns even drab ol’ frozen peas into something that’s fresh and bright and really crave-worthy. Which is a bit of a surprise if you’re thinking like I first did, that it might just be bland and/or heavy. Of course, there are a few other flavors that go in; a little onion and some garlic, and just a touch of lemon and a little Parmesan cheese. I like to add a little tarragon, too, which is kind of magical with peas, but that’s optional.
I think this is the kind of little recipe that can take just about any of your fave touches, too. You might want to add in another herb, maybe change up the cheese. I keep thinking Feta or maybe goat cheese would be great; something along those lines that has a little tanginess would complement the dish. There’s only just a touch of cheese so it might be a matter of just browsing your fridge to see what you can toss in.
Making Spring Pea Puree:
There’s nothing much to the recipe. Just saute your onion, add your garlic, and then your peas & herbs. Since frozen peas are basically pretty much half cooked already, really they only need to be in long enough to thaw and soften a bit. Beware: the longer you cook those peas, the softer they’ll be but if you go too long, they’ll turn to a dull army green.
I toss everything in the blender once the peas are cooked, then add in just a squeeze of lemon and a touch of Parmesan, saving a little of the Parmesan to top the dish. You can see I saved out just a few peas for garnish, too. This recipe is just so easy, peasy (I’m so sorry, I had to say easy peasy) and quick. Of course, you can use a stick blender or your food processor instead of a standard blender.
Saving Money on Spring Pea Puree:
Watch for great sales on frozen veggies in the summer, when they come into the warehouses in abundance. This is an ideal recipe to use for the more generic, larger bags of frozen peas.
The dairy is the pricer item here. As I mentioned before, see what kind of cheese you have on hand; you just need a bit but it does add to the “attitude” of the dish. As far as cream Aldi is a great place to buy if they have it (sometimes they do, sometimes they don’t). If you buy at the grocery, you’ll often find that there are sales prior to just about any holiday. If you use cream regularly, pick up extra on sale. It keeps for weeks in the fridge due to its high-fat content.
You’ll only need a squeeze of lemon for the dish. To get the most out of your lemon, pick out by weight, not by looks. Roll it on the counter to break it up a bit and if it’s very hard, it can be microwaved for about 30 seconds. To keep the integrity, fork your lemon! Just stick a fork into it and squeeze some of the juice out. You’ll still have to wrap to preserve the remainder but you’ll find it lasts a bit longer than lemons that have been sliced or halved. Store your citrus in the fridge in a container with a layer of paper towel on the bottom and loosely covered on the top and it will keep much longer without molding and/or drying out.
Any leftover puree may be gently reheated and served but another option is to spread on crackers or crostini.Print
Spring Pea Puree
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 20 minutes
- Yield: 4 to 6servings 1x
- Category: Side
- Cuisine: English
- 1 tablespoon butter
- 1 tablespoon oil
- 1/2 onion, chopped
- 1 large clove garlic, chopped
- 1 1/2 cups frozen peas
- 1/4 teaspoon dried tarragon (optional)
- 2/3 cup cream (heavy or whipping cream)
- a good squeeze of lemon
- 2 tablespoons grated Parmesan cheese (divided)
- salt & pepper to taste
In a small saucepan over medium heat, melt butter and add oil. Add the onions and cook, stirring now and then until softened. Add the garlic, cook for a moment, then add in the peas and tarragon. Gently heat the peas through, stirring now and then, without letting them brown, until just done. (If you wish to garnish with some of the peas, remove a tablespoon or two now and set aside.)
Add the cream and bring to a simmer. Remove from heat and stir in about 1 1/2 tablespoons Parmesan cheese, reserving the remainder for garnish.
Add to a blender, covering the top with a towel and holding firmly, blend, stopping to scrape down as needed. Garnish with any reserved peas if desired and the remaining Parmesan.
Keywords: Cheese, Cream, English, parmesan, Peas, sides, Vegetable Side, vegetables