Puree from green peas is a bright, unusual, hearty and very easy to prepare delicate side dish that has a fresh, sweet taste. Especially beneficial is the green peas puree to emphasize dishes from chicken breast or fish cooked on the grill.
In order to prepare 3-4 servings of mashed potatoes from green peas, you will need:
In hot form, add buttermilk, cream and mix without being beaten, using rods until they are well incorporated, and give this characteristic silky appearance. This is when you need to fix it with salt and pepper, but you also need to put something in the beginning of cooking.
It's really a delicious dish that can be served in an elegant menu, although today it's so disgustingly cooked powder, which almost carries nothing but fats of dubious origin and health. It is very important to put a few small mint leaves, sliced, because the authentic English flavor, one of the few who can boast of this laconic country.
- g green fresh or frozen - 400 grams;
- water boiled, hot - up to 1 liter;
- olive oil - 10 milliliters;
- butter - 20-30 grams;
- cream, fat content up to 30% - to taste;
- salt - to taste.
To cook puree from green peas is so simple that I do not even know what can be written in detail in the article on this topic. Therefore, I will not widely spread the thought of the tree and just briefly describe all the stages of cooking this wonderful garnish.
Soups and creams ask for a little wine, although this mashed potatoes are so exquisite that it deserves good mating. The English, therefore Sherry wine lovers, who even renamed Sherry, do not know that a good dry amonillado or stick is cut, is a real joy to accompany his famous mashed potatoes.
Let's get our pea recipe
From peas with enough oil. The sweet taste of peas really corresponds to the sweetness of the scallop, it does not taste sour taste to close the dish, for example, reducing balsamic vinegar. Take still frozen peas in a 1 quart pan. After the fire is low and cook for about 25 minutes, the peas should be very soft.
So, the main ingredient for our puree is green peas, fresh or frozen. I always choose frozen green peas for cooking, as it is available on store shelves all year round and perfectly tolerates long-term storage in the freezer.
Here is a frozen pea in my - even, beautiful, bright. Before cooking, the frozen peas do not need to be defrosted.
Grind everything by dipping. Add salt and serve as a side dish. It can be served hot or cold, depending on the dish that comes with it. Puree from fresh peas is tasty, healthy, easy and very easy and quick preparation.
Fresh peas have a completely different taste from canned peas, which we buy from a can or sachet, it is much tastier and greenish, so much so that the puree needs to be cooked with frozen or fresh peas. In my freezer, you can not miss a pack of frozen peas, which already buys a kilogram to use it very often and be much cheaper than smaller packages, because it is a very universal grain that can be used in many preparations such as pizza, rice, beef, Macaroni, risotto, fillings, omelets and much more.
Heat olive oil in a deep sauerkraut and add peas to it. Stir in a few minutes to wrap the oil around each pea. Now pour peas hot water and cook for several minutes, until the polka dots unfrozen and become soft on the bite.
At this stage, you need to salt the peas to taste.
This recipe comes from the program of Rita Lobo, I like the recipes that she prepares in the program "Practical Cuisine", because they are the recipes that we use in everyday life to change the menu. In the blog I have a recipe for a tasty pea soup, click and meet.
Heat the frying pan, put the oil, as soon as it melts, saute the onion until it evaporates. Add the frozen peas and season with salt and black pepper, fry until melting, add water and cook until done. Place the contents in a bowl or blender, add mint leaves and beat until smoothie, salt. Place in a bowl and serve.
After the peas are boiled until cooked, drain the water and add butter. Stir until the butter is completely melted.
Now grind the peas with a submerged blender. Grind to a uniform consistency with the condition that some texture will remain in the mashed potatoes.
Serve with fish fillet or chicken or fried steak is a delight. We made our way through the seas of olive trees and rose and descended the narrow, winding hills of calcified rocks to our place. There are photographs of Hussein and Jacques Chirac, the Minister, chatting at the table in the garden of L'Uustau and Hussein in broad-brimmed clothes, sat with the first lady Bernadette Chirac, in a bullfight in nearby Nimes. Ribaut explained to me that we were in high season, so we had to make a pilgrimage from early morning to spring.
Peas went from the garden to the table at lunch time. Peas have a special place in French culture and cuisine. They were one of the first cultural cultures, and Charlemagne planted them in their gardens. Some women at court, she wrote: It's good to eat and have dinner with the king, to find a town waiting for them in the room before they go to bed - at the risk of suffering from indigestion.
Now add hot water or warmed cream to the chopped peas. It is better to choose cream, because they will give the mashed potatoes a more gentle texture and give him a thin creamy taste.
The amount of added liquid vary according to your preferences - the more water or cream you add, the more liquid your puree will be. Mix the puree with a liquid with a spatula or with a submerged blender. Make sure that the mashed potatoes do not become too fluid and do not forget to keep its texture.
Peas are fashionable with all their might. In France, January signals the arrival of endives, thistles and tubers in the form of turnips, beets and Jerusalem artichoke. March and April bring spring: peas, asparagus and the first strawberry of the year, bright and old-fashioned. The best tomatoes appear in June, July and August.
In the kitchen, Chef Sylvester Wahid set a wide, small wicker basket with peas on the table and gave us a lesson. We finished with raspberry ice cream with meringues, decorated with strawberries, raspberries, mangoes, grapefruit and coconut, as well as apple and banana pie with banana sorbet. There is no need to balance this pea on delicate forks. He showed me how to peel the peas, gently pressing and turning between the fingers. He also taught me how to make peas edible, thoroughly cleaning the hard translucent inner membrane with a sharp knife. "I learned this from my mother and grandmother," Soliveres said. "This is patience."
That's all! Puree from green peas is ready!
Do not be limited to a simple mashed potatoes recipe. Fantasize, experiment! Try adding a little mint, chili peppers, ground cedar nuts, grated hard cheese and other ingredients to your taste! The main thing here is the taste balance and harmony!
An easily gelled base made with freshly squeezed pea juice covered the bottom of the dish. Then, Savoy and Soliovers gladly turned peas into edible and crispy little boats, filling them with peas. They were served with quail in soy sauce. There are still wonderful opportunities for peas, they said: a cold pea soup with mint, of course, and pea ice cream, which made the chef Guy Martin famous. How about the magic of molecular gastronomy, which uses aerators and smokers to deconstruct and restore food, even creating small green balls with emulsions and gels? It's the destruction of nature, "said Savoy. "It's not peas."
Bon Appetit!
Also, I will be happy to receive feedback on your cooking experience based on the materials of my article.
Gently-green puree creates a spring mood. The addition of potatoes gives softness, perfectly shading the taste and smell of fresh peas.
Puree is a dish cooked with vegetables, cooked, and then mixed. The most commonly used potato, but you can use carrots, cauliflower or other options that you prefer. To increase the taste, oil, milk and salt are usually added. But an additional touch does not stop there, you can already combine different ingredients to make the taste incredible and please the most diverse tastes.
If you need a simple accompaniment to the next meal, puree can be a great request, since it has very simple preparation, can be done with a small amount of items, but can also carry a large amount of seasoning, which makes Me very versatile. In addition, you can combine with meat, salads, rice and other products.
By the way, to the question of frozen green peas. I complained that it is very difficult to buy. At us it really disappeared from sale. But the sellers in the ranks of freezing in the market are already recognizing me. The day before yesterday such a dialogue took place:
To you again peas? Do you need? Tomorrow bring!
So yesterday I made a strategic stock of frozen green peas, now I have it in the freezer lying on every fireman.
If you are interested in learning about the various options available, just read the best mash recipes. This is a simple combination, but it gives a delicious basic course. To increase the food, just prepare the salad and everything. Shrimp with mashed potatoes: for those who like seafood, the combination of shrimps with the taste of sweet potato cream can be a good choice. The time to prepare this recipe is short, but the taste is very good. The tip should serve the dish in separate parts for greater glamor.
The combination of this healthy food with pea puree gives an easy and tasty meal. Fish with mashed potatoes: this is a recipe in which the refractory material is covered with white fish and mashed potatoes. After that, the combination is baked until golden brown. Lamb is a meat with a strong aroma, but it is very well combined with mandicinkha. Fish dumplings with mashed potatoes: how about dumplings with rice and mashed potatoes, and still have sausage and stuffing? Working in the kitchen is not the easiest, but the result is a delicious treat.
In the journal "Liza", from which I dragged this idea, it was suggested to make mashed potatoes with the addition of dry mashed potatoes. But for me this is unacceptable. Therefore, I propose a variant of a natural potato, not a surrogate.
On the side dish there was offered fried sausage and fried onions. It gives the dish a flavor. I do not know ... I'm so tempted to criticize. I like fried onions, he does not bother me in any dishes, including in this. But you consider, this mashed potatoes are very tender, it is quite possible, you will not want to add fried foods there. So I recommend you to him stewed chicken, for example. Good for ordinary sausages, I think. And, as this mashed potatoes are prepared very quickly, the sausage option turns it into an express dinner, literally a five-minute cooking.
Spicy pork with mashed potatoes puree: for those who like to mix different tastes, this can be a good request. Pork is spicy, and casserole puree has a light sweet touch. It may not seem so, but the combination is very tasty.
Hidden with meat: for this recipe you will need to cook mashed potatoes and beef stuffing. The result is a dish with such a delicious taste that it will be difficult to repeat. Chicken with mashed potatoes: a simple roasted chicken breast, accompanied by mashed potatoes and sweet potatoes, you can taste delicious food there. This is advice for a very tasty daily meal without much effort.
Well and yet - here in the corridors the opinion was expressed that peas, they say, give side effects ... I can say that this particular recipe does not give any unpleasant consequences, at least for two years of its application, I did not notice anything of the kind. Probably because the peas are used fresh. Or because he is in half with the potatoes, but I have not noticed any consequences either in myself or in children.
For those who like fish or are looking for an easy and healthy option, this can be an excellent request. Puree can be cooked with a wide variety of ingredients and still have a simple step by step. Because the variety of fragrances is huge, if you like the texture of this dish, you can always vary in the selected vegetable.
In a small saucepan of boiling salted water, boil all the potatoes until it becomes soft, stir the mashed potatoes or mashed potatoes with a fork. cook it in the steamer for 5-8 minutes in a small saucepan, bring to a boil of water with oil and salt. Remove the beaten egg from the heat 2 or 3 times, stir vigorously, stirring until the dough becomes smooth. With 2 tablespoons, make fish cunnella, fry 5-6 pelmeni simultaneously, until they turn golden brown. Serve with the rest of the drug. Serve with green peas puree and root vegetable chips.
- Remove from heat and sprinkle with flour, stirring vigorously.
- Return the fire and rinse until the dough breaks from the sides of the pan.
So I gave you the idea, I will be glad if you like it!
Puree from green peas
1 Pack the frozen green peas (450 grams) boil in salted water (4-5 minutes), fold in a colander and cool with cold water. 400 gr of potatoes to boil. Preheat 100-150 ml of milk. Puree in a blender peas and potatoes, adding salt, two tablespoons of butter and adding milk as needed.
Preparation: 15 to 25 minutes. 
Ideal for a delicate lunch that smells good in the spring, this recipe for baby puree from peas and carrots goes well with a good fried chicken. Peel the peas and rinse them. In the absence of fresh peas, use frozen peas.
Wash and peel the carrots. In a saucepan, prepare chicken sauce with a low salt content and bring to a boil. Dip the fresh peas and carrots for 15-25 minutes, depending on the size, until cooked and melting. You can also pair them, the cooking time will be faster, about ten minutes.
