Peas puree

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Fancy Meals, Western Recipes, Tin Eats, Pea Puree, Easy Baked Chicken Breast, Protein Meats, Keto Sides, Holiday Salads, Side Items

Basic recipes will call for just boiling peas then pureeing. The fine dining restaurant way is to saute garlic and eschalots in butter before adding peas and stock to simmer until soft, blitzing into a puree then pressing through a colander to make it silky smooth. It tastes luxurious!Wonderful side dish with any protein - meats, roasts, fish, prawns/shrimp - for both the splash of colour and the dual purpose it serves as a side dish as well as a semi-sauce. Nice change from the usual mash!

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