Sprouted Fig (The Smoothie Lover)
June 22, 2013
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Pea Purée for sure is one of my favorite side dishes. I often make it in different variations, but this one, which I made for my my mother’s birthday might just be the best one yet.

As some of you might know by now the Danish chef and cookbook writer Claus Meyer is my big food idol. I love his recipes and his opinions on food. For instance he thinks that food is best when it’s fresh, grown local and organic – just how I like it (though I love Asian fruits and vegetables). So when my friends bought me his big cookbook Almanak for my birthday I was so happy. So many great recipes and so much inspiration!

This purée is inspired by one of his recipes. It’s actually almost the same, so I have to say, I don’t take any credit for it.

Yeah, I had to include this little saying in this post. ‘Cause I miss my camera. Never have I wanted to go out and photograph as much as I do right now. Can’t wait to get it back. I think I’ll go crazy once I get it back – be prepared for a ton of photos ;)

But first: Pea Purée

This purée is incredibly easy to make, and it’s great served as a side for almost any grilled meat. Especially chicken. Or you can – as I did one day – enjoy a big portion of it for lunch served with other greens and eventually some bread (crispbread is perfect).

Pea Purée

Side for 4
  • 200 g. peas (you can use frozen, but thaw first)
  • 40 g. almonds
  • 2 tbsp. cream cheese
  • 1 tbsp. sunflower seed oil (can be omitted)
  • 40 g. parmesan cheese, grated
  • 4-6 fresh mint leaves
  • Salt and pepper
  • 1 tbsp. lime juice
Place everything in a food processor and pulse. Don’t blend until smooth – the purée should be rather coarse. Season with salt and pepper. The lemon juice is added to make sure the green color doesn’t go away.

Serve and enjoy!

Tip! Roast the almonds on a hot frying pan without any greasing before blending. This gives the purée a very nice “roasted” taste.

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