Minted Peas Are Better Then You Think

Ingredients

• 8 oz Unsalted Butter (cold, cut into 1‑inch cubes)
• 1 Tbsp Water (for the beurre monté base)
• 3 Tbsp Crème Fraîche (room temperature)
• 1 lb Frozen Peas (no need to thaw)
• 1/4 cup Fresh Basil Leaves (loosely packed, stems removed)
• 1/4 cup Fresh Mint Leaves (loosely packed, washed)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 1/2 tsp Salt (kosher or sea salt)
• 1/4 tsp Freshly Ground Black Pepper (to taste)

Instructions

1. Prepare Butter Emulsion (Beurre Monté)

   Place the saucepan over high heat, add 1 Tbsp water and bring to a rapid boil. Immediately turn the heat to low and whisk in the cold butter cubes a few at a time, allowing each addition to melt before adding more. Once all butter is incorporated, whisk in the crème fraîche until the mixture is smooth and glossy. Keep the emulsion warm but not hot.

   Time: PT5M

2. Blanch Frozen Peas

   Bring a pot of salted water to a rolling boil. Add the frozen peas and cook for exactly 3 minutes, until they turn bright green. Drain immediately and set aside.

   Time: PT5M

   Temperature: 100°C

3. Blend Peas with Emulsion and Herbs

   In the food processor, combine the drained peas, warm butter emulsion, basil, mint, lemon juice, salt, and pepper. Pulse until the mixture is smooth but retains a slight bite. If the puree is too thick, add a splash of warm water; if too thin, add a bit more butter emulsion.

   Time: PT3M

4. Season and Serve

   Taste the puree and adjust salt, pepper, or lemon juice as needed. Transfer to a serving bowl, keep warm (around 40°C) until ready to serve.

   Time: PT2M

   Temperature: 40°C

Nutrition Facts

Calories

495

Protein

9 g

Carbohydrates

45 g

Fat

38 g

Fiber

3 g