Bright Green Pea Purée
Back to Burrata, Minted Pea Velvet & Charred EdamameCooking
Step 1 of 6
1 of 6
Bring well-salted water to a strong boil. Blanch the peas for 2 minutes only.
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What you are cooking with
- 1.2 kg Frozen petit pois
- 120 g Shallots, finely sliced
- 60 g Unsalted butter
- 120 ml Light vegetable stock
- 40 g Fresh mint leaves
- 30 ml Extra virgin olive oil
- 8 g Fine salt
- 2 g White pepper
- 15 ml Fresh lemon juice
- as needed for shocking Ice water