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Pea Purée | Chef Lee Chizmar | Tips & Techniques

Pea Purée 😋 Do not mistake pea purée for mushy peas. We aren’t making baby food here, this minted pea purée is like a breath of spring no matter when you make it. The vibrant green color and the scent of the fresh mint make this a great accompaniment to our Seared Day Boat Scallops with “Reezy Peezy” Risotto 😋! ✅Pea Puree: 1.5 Cups of blanched and shocked English Peas 2 C pea tendrils 1 C spinach leaves .5 C mint leaves 1-cup vegetable stock Salt to taste ✅Method: Blanch the pea tendrils, spinach leaves and mint quickly in boiling, salted water and shock immediately in an ice bath. Next transfer to a blender and add the blanched peas. Take some of the ice from the ice bath and add to the blender. The ice will help to keep the mixing friction down, allowing the green to remain bright. Puree, adding just enough vegetable stock to get the blender moving. Once the puree is smooth season with salt to taste. When you are ready to serve heat the sauce quickly and for only a short period of time. This will allow the sauce to remain green as long as possible. Serve 2 oz. of sauce under the reezy peezy.