Purée de Pois Verts

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Quite a good purée can be made both with new peas and the shells. Remove the stringy parts and cook them in boiling water and salt. When they are soft press them hard against the sides of the pan, drain them again in a strainer and mash them through a sieve together with the peas (which should be cooked in the same way and seasoned with parsley and one small onion). See that it is the right consistency, and finish by adding a few pieces of butter. Warm it up, stirring, and serve.