It must be a British thing. But a pea puree is a good way to get green vegetables into what would otherwise be a very oil-heavy fish ‘n chips meal. Serve it along side the beer battered fish, chips and tartar sauce.
- 2 cups of frozen peas
- 1/2 cup of stock
- 1/2 an onion
- 1 Tbsp of fresh mint
Put a small saucepan on a medium heat and add some oil.
Finely chop the onion and fry it in the saucepan. Don’t aim to brown it, just soften for about 4-5 minutes.
Add the frozen peas, stock and the mint.
Reduce the heat to low and thaw the peas. Gently simmer for about 5 minutes. The peas will start to lose their bright green colour if you cook it too long, so if you start to see them change, that’s your sign to turn the heat off.
Pour the mixture into a food processor and blitz until smooth.