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Gordon Ramsay Pea Puree

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
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Appetizer, Side Dish
Cuisine British
Servings 6
Calories 293 kcal

Ingredients
  

  • 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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