Sugar Snap Pea Purée


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.


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


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.


Subscribe to Comments for "Sugar Snap Pea Purée"