Browned Butter, Celery and Leek Pea Purée

Browned Butter, Celery and Leek Pea Purée

pea puree

2 tablespoons unsalted butter

½ cup of leeks, thinly sliced (about 1 to 2 leeks)

3 tablespoons celery, chopped

1 garlic clove, crushed

¼ teaspoon kosher salt

4 tablespoons crème fraiche, at room temperature

1 ½ cups peas (fresh or frozen)

  1. Over medium heat melt the butter in small skillet and continue to cook until its browned.
  2. Add the garlic clove to the browned butter and cook for about 1 minute, stirring frequently.
  3. Next, add the leeks, celery and salt to the skillet and continue to cook, until softened, about 4 to 5 minutes, stirring occasionally. Once cooked, set aside.
  4. Meanwhile, bring a pan of water to a boil.
  5. Add the peas to the boiling water and cook until tender, about 1 ½ to 2 minutes.
  6. Drain the water from the peas and place the peas into a food processor.
  7. Add the crème fraiche and the cooked vegetables to the peas.
  8. Puree the peas to your desired consistency. Top with breadcrumb gremolata (click here for recipe) and serve warm.

3 thoughts on “Browned Butter, Celery and Leek Pea Purée

  1. Pingback: Breadcrumb Gremolata | a pleasant little kitchen

  2. Pingback: Seared Scallops with White Wine Lemon Pan Sauce | a pleasant little kitchen

  3. Pingback: A Pleasant Little Hint | What to Make with a Food Processor | a pleasant little kitchen

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