Category: Super Side Dishes
Cuisine: Gourmet, Healthy, Vegetarian
Yields:
6 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
8 Mins
Total Time:
23 Mins
In my opinion, pureed vegetables are extremely underrated. I find that they allow you to take advantage of the fresh flavour of the vegetables, while allowing room to add new, exiting flavour elements to the overall profile. And not only do they go perfectly with pretty much anything, they are super simple to make.
I’ve featured a really exceptional roasted parsnip purée with a Seared Scallop and Pomegrante recipe on this blog, and this pea version is on par with the delicious flavour of that dish. I recently served up this recipe as part of a weekend cottage getaway and it received raving reviews. Shout out to Wendy, Ryan, and the entire Lac St. Carl crew for inspiring this recipe.
Ingredients
Instructions
-
Mis en Place
- Assemble equipment: blender, large saucepan, large frying pan, wooden spoon, colander, grater, measuring cups and spoons. Peel and mince garlic and onion, grate Parmesan, measure and separate all ingredients. Cooking and Assembly
- Heat olive oil in a frying pan over medium heat. Add garlic and shallots and cook for 2-3 minutes until soft and fragrant, stirring frequently with a wooden spoon. Remove from heat.
- Fill a large saucepan with water. Add 1 teaspoon of salt and bring to a boil. Add frozen peas and cook for approximately 5 minutes until tender. Remove from heat and drain.
- Add all ingredients to a blender and blend until smooth and creamy (about 2-3 minutes). Spoon onto a serving plate and drizzle with truffle oil.