Although it’s season for peas I must admit that I didn’t grow any this year. I was too busy with all other plants to even think about these beautiful green pearls. I found this recipe in the Swedish magazine “Mat och Vänner” and I served it as a starter when my parents were here. I piped the pea purée on Chinese soup spoons rather than in small glasses as the recipe suggested. Add horseradish to taste, depending on how stingy you want the purée to be.
Pea purée with horseradish
(source: Mat och Vänner. Recipe halfed and just a tiny bit adapted. Serves 5 as a starter)
300 ml green peas
100 ml water
0.5 tbsp concentrated instant chicken stock
0.5 small onion
1 tbsp grated horseradish + some for decoration
1 tbsp Olive oil
Maldon sea salt
Peel and finely chop the onion. Put peas, water, chicken stock and onion in a sauce pan and bring to boil. Let simmer for 5 minutes. Mix with a standing mixer or food processor until smooth. Add half of the horseradish, taste and add more if wanted. Add olive oil, and salt and pepper to taste.
Pipe the purée in glasses or on spoons. Decorate with grated horseradish.