Pea Puree With Mint And Yogurt Recipes

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MINTED PEA PURéE



Minted Pea Purée image

This recipe for versatile and delicious British fresh mint pea purée is so easy to make and is a great side dish for meat, fish, and plain on toast.

Provided by Elaine Lemm

Categories     Appetizer     Lunch     Dinner     Side Dish

Time 10m

Yield 4

Number Of Ingredients 7

2 cups water
10 1/4 ounces/300 grams garden peas (fresh or frozen)
1/4 cup fresh mint leaves
Salt (to taste)
Black pepper (to taste)
Optional: 1 tablespoon butter
Optional: fresh mint leaves (chopped)

Steps:

  • Gather the ingredients.
  • Add the water to a medium pot and bring to a boil. Add the peas, fresh mint, and a pinch of salt and bring to a boil. Reduce the heat and simmer until the peas are tender, about 5 minutes.
  • Drain the peas and mint in a colander.
  • Using an immersion blender , quickly purée the peas and mint to create a smooth paste. If you don't have an immersion blender, use a food processor instead or mash the peas well with a potato masher or fork. Taste for seasoning and add salt and pepper to taste.
  • You can use the peas in rough purée form, but if you want a very fine, smooth purée, push the mixture through a fine sieve.
  • Stir in the butter and chopped mint leaves (if using) until all the butter has melted and is incorporated into the purée.
  • Serve minted pea purée warm alongside your favorite meat or fish dish.

Nutrition Facts : Calories 64 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, Sodium 154 mg, Sugar 4 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g

PEA PUREE



Pea Puree image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 6

1 clove garlic
Salt
5 ounces frozen peas
1 to 2 tablespoons creme fraiche
1 to 2 tablespoons grated Parmesan or pecorino
1/2 teaspoon dried mint

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.

PEA PUREE



Pea Puree image

Provided by Aarti Sequeira

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 (32-ounce) package frozen peas, thawed in microwave about 5 minutes (or fresh cooked peas)
6 sprigs fresh mint, leaves and softer stems only
1 1/2 cups plain Greek yogurt
2 cloves garlic, peeled and roughly chopped
1 teaspoon kosher salt
1 teaspoon unseasoned rice vinegar

Steps:

  • Throw all the ingredients into a food processor and whizz until smooth. Done!

MINTED PEA PURéE



Minted Pea Purée image

Categories     Sauce     Milk/Cream     Food Processor     Easter     Quick & Easy     Mint     Pea     Gourmet

Yield Serves 8

Number Of Ingredients 4

three 10-ounce packages frozen peas, thawed
1/3 cup fresh mint leaves plus fresh mint sprigs for garnish if desired
3 tablespoons half-and-half, or to taste
3 tablespoons unsalted butter, cut into bits

Steps:

  • In a large saucepan combine the peas with 1/4 cup water and the mint leaves and boil the mixture, covered, for 4 minutes, or until the peas are tender. Drain the mixture well and in a food processor purée it with the half-and-half, the butter, and salt and pepper to taste. The purée may be made 1 day in advance, kept covered and chilled, and reheated. Transfer the purée to a serving dish and garnish it with the mint sprigs.

BATTER-FRIED COD WITH MINTED PEA PUREE



Batter-Fried Cod With Minted Pea Puree image

ZWT6 Britain. The yeast in the batter makes the fried fish especially light and crisp. Recipe by Jeremy King and Chris Corbin on http://www.foodandwine.com.

Provided by UmmBinat

Categories     European

Time 2h25m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

1 1/3 cups milk
1 (1/4 ounce) package active dry yeast
2/3 cup all-purpose flour, plus more for dredging
1/2 cup cornstarch
1/2 teaspoon soy sauce
1/8 teaspoon baking powder
1 pinch cayenne pepper
salt
vegetable oil, for frying
four 6-ounce cod fish fillet
fresh ground black pepper
2 1/2 tablespoons unsalted butter
1/2 small onion, finely chopped
two 10-ounce packages frozen peas
1/2 cup chicken stock or 1/2 cup low sodium chicken broth
salt & freshly ground black pepper
2 tablespoons finely chopped mint

Steps:

  • In a small saucepan, heat the milk until bubbles appear around the edge.
  • Remove from the heat and add the yeast.
  • Let stand until foamy, about 5 minutes.
  • In a large bowl, combine 2/3 cup of the flour with the cornstarch, soy sauce, baking powder, cayenne and 1/2 teaspoon of salt.
  • Stir in the yeast mixture.
  • Cover and let stand in a warm place for 1 1/2 to 2 hours.
  • Meanwhile Make Puree;.
  • Melt 1/2 tablespoon of the butter in a medium saucepan.
  • Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 3 minutes.
  • Add the peas and stock and season with salt and pepper.
  • Simmer over low heat for 15 minutes.
  • Transfer the pea mixture to a food processor and puree until smooth.
  • Return the puree to the pan and beat in the remaining 2 tablespoons of butter and the mint.
  • Back to the fish:.
  • In a large skillet, heat 2 inches of oil to 350°.
  • Season the cod with salt and black pepper.
  • Dredge 1 fillet at a time in flour, tapping off the excess.
  • Coat the fish in the batter and fry in batches until golden, about 4 minutes per side.
  • Drain on paper towels and serve at once.
  • Pass the minted pea puree separately.

Nutrition Facts : Calories 274.1, Fat 10.9, SaturatedFat 6.6, Cholesterol 31.4, Sodium 140.8, Carbohydrate 37.2, Fiber 1.4, Sugar 0.9, Protein 6.6

SMASHED MINTED PEAS



Smashed minted peas image

Enjoy a fresher, seasonal version of mushy peas. If you prefer them very soft, you can purée them. They make an ideal side dish to homemade fish and chips

Provided by Barney Desmazery

Categories     Side dish

Time 30m

Number Of Ingredients 5

25g butter
1 shallot, peeled and roughly chopped
200ml vegetable or chicken stock
400g frozen peas
small handful of mint leaves, chopped

Steps:

  • Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
  • Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.

Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

PEA PUREE WITH MINT AND YOGURT



Pea Puree With Mint and Yogurt image

Make and share this Pea Puree With Mint and Yogurt recipe from Food.com.

Provided by Ambervim

Categories     < 15 Mins

Time 4m

Yield 4 serving(s)

Number Of Ingredients 6

32 ounces frozen peas, thawed in microwave about 5 minutes (or fresh cooked peas)
6 sprigs of fresh mint, leaves and softer stems only
1 1/2 cups plain yogurt (or plain Greek yogurt)
2 teaspoons garlic, chopped
1 teaspoon kosher salt
1 teaspoon unseasoned rice vinegar

Steps:

  • Throw all the ingredients into a food processor and whizz until smooth. Done!

Nutrition Facts : Calories 232.8, Fat 3.9, SaturatedFat 2.1, Cholesterol 11.9, Sodium 723.5, Carbohydrate 35.6, Fiber 10.2, Sugar 15.6, Protein 15.1

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