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
- 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.
- 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.
- 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.
💭 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
How Can I Prevent Pea Puree From Becoming Too Watery?
To prevent watery pea puree, drain peas well after cooking, and control stock quantity for desired consistency.
Can I Make Pea Puree Ahead Of Time?
Yes, make pea puree ahead, cool, store in airtight container in fridge for up to 3 days or freeze for longer preservation.
How Do I Avoid A Gritty Texture In Pea Puree?
Achieve smooth pea puree by blending thoroughly, ensuring peas are well-cooked, and straining for a finer texture.
Can I Use Fresh Peas Instead Of Frozen For Pea Puree?
Fresh peas work well but adjust cooking time as they might cook faster than frozen; blanch them before blending.
Gordon Ramsay Pea Puree Nutrition Facts
Amount Per Serving (1/6th of the recipe)
- Calories: 180
- Total Fat: 11g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 270mg
- Total Carbohydrates: 17g
- Dietary Fiber: 6g
- Sugars: 6g
- Protein: 5g
- Vitamin D: 0%
- Calcium: 4%
- Iron: 10%
- Potassium: 10%
Gordon Ramsay Pea Puree
Description
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.
Ingredients
MINTED OPTION:
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.
- 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.
- 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.
Gordon Ramsay Pea Puree