Sugar Snap Pea Purée

Serves

Chef Jeffery Jake created this simple yet utterly delicious vegetable dish and shared it with us on a Chef Walk he led at our Carmel Valley Farm Stand.


Ingredients

1 pound baby (young) sugar snap peas (rinsed)
1/2 teaspoon red wine vinegar
1/2 teaspoon lemon oil (or olive oil with a pinch of grated lemon zest)
2 tablespoons chicken stock
1 tablespoon unsalted butter
  pinch fresh tarragon
  Sea salt
  freshly ground pepper


Directions

Bring a large pot of salted water to a boil over high heat. Add the sugar snap peas and cook until tender, 3 to 6 minutes. Drain and plunge the peas into a bowl of ice water to stop the cooking process. Drain again and transfer the peas to a blender or food processor.

Add the vinegar and oil to the peas and purée the mixture until it is smooth.

Transfer the purée to a small saucepan set over low heat. Add the chicken stock, butter, and tarragon, and stir until the purée is warm. Season with salt and pepper to taste. Serve immediately.

 

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