Tarragon And Sweet Pea Puree Recipes

TARRAGON AND SWEET PEA PUREE

Steps:

• Put the peas into a saucepan and cover with water. Place over high heat and bring to a boil.
• Cook 1 minute, remove from heat and drain.
• Put the peas into a blender, add the tarragon, salt, pepper and cream and blend until smooth, about 20 seconds.
• Serve immediately.

SWEET PEA CROSTINI

Steps:

• For the Sweet Peas: Warm the chicken broth and red pepper flakes in a medium
• saucepan over medium-high heat until the broth boils. Add the frozen peas and cook until the peas are tender, about 5 minutes. Drain the peas in a mesh sieve.
• Place the peas in a food processor with the mint, salt, and pepper. Puree the pea mixture. Place the pea puree in a medium bowl and refrigerate until cool, about 30 minutes.
• Meanwhile, for the crostini: Preheat the oven to 375 degrees F. Place the baguette slices on a parchment paper-lined baking sheet in a single layer. Bake in the oven until toasted and golden around the edges, about 10 minutes. While the crostini are still warm, drizzle the tops with extra-virgin olive oil. Using a whole clove of garlic in your fingertips, rub the top of the crostini a few times to give a hint of garlic.
• To finish, whip the cream until stiff peaks form. Fold the whipped cream into the pea puree. Top each of the crostini with about 1 tablespoon of pea puree. Sprinkle with a bit of the diced prosciutto. Serve immediately.

PEA AND LETTUCE PURéE WITH TARRAGON

Steps:

• Cook scallions in butter in a 3-quart heavy saucepan, covered, over moderate heat, stirring occasionally, until softened, about 4 minutes. Add lettuce and water and simmer, covered, until wilted, about 5 minutes. Stir in peas and cook, uncovered, stirring, until just heated through, about 3 minutes.
• Coarsely purée in a food processor, then transfer to cleaned pan. Cook over moderate heat, stirring, until heated through, then stir in salt, lemon juice, and tarragon.