Browned Butter, Celery and Leek Pea Purée
Servings: 4
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup of leeks, thinly sliced (about 1 to 2 leeks)
- 3 tablespoons celery, chopped
- 1 garlic clove, crushed
- 1/4 teaspoon kosher salt
- 4 tablespoons crème fraiche, at room temperature
- 1 1/2 cups peas, fresh or frozen
Instructions
- Over medium heat melt the butter in small skillet and continue to cook until its browned. Next, add the leeks, celery and salt to the skillet and continue to cook, until softened, about 4 to 5 minutes, stirring occasionally. Add the garlic clove to the browned butter and cook for about 1 minute, stirring frequently.
- Meanwhile, bring a pan of water to a boil. Add the peas to the boiling water and cook until tender, about 1 1/2 to 2 minutes. Drain the water from the peas and place the peas into a food processor. Add the crème fraiche and the cooked vegetables to the peas. Puree the peas to your desired consistency. Top with breadcrumb gremolata (see notes for recipe) and serve warm.
Notes
Click here for gremolata recipe. Pea puree pairs very well with prosciutto, click here for a Pea and Prosciutto Crostini recipe.
