Gordon Ramsay Pea Puree

This Gordon Ramsay Pea Puree is a swift, vibrant blend of frozen peas, butter, garlic, and stock. Ready in 16 mins, serves 6. Perfectly smooth, flavorful, and versatile.

💚 What Makes This Pea Puree Recipe Special:

• Effortless Elegance: Simple steps yield a luxurious, restaurant-quality side.
• Versatile Accompaniment: Complements meats, fish, or as a dip, elevating any dish.
• Vibrant Flavor Burst: Freshness of peas with garlic and shallots creates a delightful taste.
• Speedy & Convenient: Ready in 20 mins—ideal for busy weeknights without sacrificing taste.

❓ What Is Gordon Ramsay Pea Puree Recipe?

Gordon Ramsay’s Pea Puree is a velvety blend crafted from frozen peas, butter, garlic, shallots, and stock. Its smooth, vibrant texture bursts with fresh pea flavor, enhanced by the subtle richness of butter and aromatics.

🧈 Gordon Ramsay Pea Puree Ingredients

• 2 pounds frozen peas
• 8 tablespoons butter , unsalted
• 2 garlic cloves, minced
• 2 medium eschalots , finely sliced (ie the baby onions, aka French onions, US: shallots)
• 2 cups chicken or vegetable stock/broth , low sodium (use vegetable stock if the puree is for fish)
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper

Minted Option:

• 1 small handfuls mint leaves (optional)

🍵 How To Make Gordon Ramsay Pea Puree

1. Aromatics. In a pot over medium heat, melt the butter. Toss in the eschalots and garlic. Cook for three minutes, until the eschalots are soft but not brown.
2. Cook peas. Turn up the heat and add the frozen peas and stock. Once it starts to boil, cover it and lower the heat to medium. Cook for two minutes.
3. Reserve Liquid. Take out 1/3 cup of the juice from the pot and set it aside.
4. Hurry up. Put the peas and any juice that’s left over into a food processor. Add pepper, salt, and mint, if you want to use it. For one minute, blend on high until smooth.
5. Optional straining. It’s easy to press through a mesh sieve with a rubber spatula to make it extra smooth.
6. Adjust consistency. As needed, add Reserved Liquid to get the consistency you want. For me, I like a soft, dolloping consistency. People sometimes want it to be less tight. If you want, add more salt and pepper, but keep in mind that this shouldn’t have a strong flavor or seasoning.
7. Serve warm. Spread it out on plates or put it in bowls so people can help themselves.

💭 Recipe Tips

• Control salt carefully; taste before adding more due to stock’s sodium content.
• Adjust stock for thickness; too much makes it runny, impacting taste.
• Sauté aromatics gently to avoid altering the puree’s flavor.
• Moderate white pepper for subtle heat without overpowering peas.
• Blend in batches for a smooth, lump-free texture.

🍗 What To Serve With Pea Puree?

Serve with grilled fish or roasted chicken for a balanced meal it pairs excellently with seared scallops, lamb chops, or as a side to accompany pasta or risotto dishes.

🎚 How To Store Leftovers Pea Puree?

• In The Fridge. Store Leftovers Pea Puree in airtight container in fridge, consume within 3-4 days.
• In The Freezer. To freeze Leftovers Pea Puree portion in freezer bags, label, store up to 3 months.

🥵 How To Reheat Leftovers Pea Puree?

• OnThe Stovetop: Gently warm Leftovers Pea Puree in a saucepan over low heat stirring often to maintain texture and prevent burning until heated through for up 5 minutes.
• In The Microwave: Reheat in short bursts Leftovers Pea Puree stirring in between, to avoid overheating and ensure even warming of the puree for up 3 minutes.

FAQs

Gordon Ramsay Pea Puree

Erin Table for Seven

This Gordon Ramsay Pea Puree is a swift, vibrant blend of frozen peas, butter, garlic, and stock. Ready in 16 mins, serves 6. Perfectly smooth, flavorful, and versatile.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins

Course Appetizer, Side Dish

Cuisine British

Servings 6

Calories 293 kcal

Ingredients

  

1x2x3x

• 2 pounds frozen peas
• 8 tablespoons butter unsalted
• 2 garlic cloves minced
• 2 medium eschalots finely sliced (baby onions, French onions, shallots)
• 2 cups chicken or vegetable stock or broth low sodium (use vegetable stock if the puree is for fish)
• ¼ teaspoon salt
• ⅛ teaspoon white pepper

Mint option:

• 1 small handful mint leaves

Instructions

 

• Aromatics. In a pot over medium heat, melt the butter. Toss in the eschalots and garlic. Cook for three minutes, until the eschalots are soft but not brown.
• Cook peas. Turn up the heat and add the frozen peas and stock. Once it starts to boil, cover it and lower the heat to medium. Cook for two minutes.
• Reserve Liquid. Take out 1/3 cup of the juice from the pot and set it aside.
• Be quick. Put the peas and any juice that’s left over into a food processor. Add pepper, salt, and mint, if you want to use it. For one minute, blend on high until smooth.
• Optional straining. It’s easy to press through a mesh sieve with a rubber spatula to make it extra smooth.
• Adjust consistency. As needed, add Reserved Liquid to get the consistency you want. For me, I like a soft, dolloping consistency. People sometimes want it to be less tight. If you want, add more salt and pepper, but keep in mind that this shouldn’t have a strong flavor or seasoning.
• Serve warm. Spread it out on plates or put it in bowls so people can help themselves.

Notes

• Control salt carefully; taste before adding more due to stock’s sodium content.
• Adjust stock for thickness; too much makes it runny, impacting taste.
• Sauté aromatics gently to avoid altering the puree’s flavor.
• Moderate white pepper for subtle heat without overpowering peas.

Nutrition

Calories: 293kcalCarbohydrates: 26gProtein: 11gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 340mgPotassium: 490mgFiber: 9gSugar: 11gVitamin A: 1633IUVitamin C: 62mgCalcium: 50mgIron: 3mg

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