Sweet Pea Puree with Jalapenos Recipe
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By roasting jalapenos before incorporating them into this silken puree, Jean-Georges Vongerichten gives the dish a subtle smokiness. Use sweet fresh peas if you can find them; frozen peas also work.
Ingredients
- 2 jalapenos
- 4 pounds fresh peas, shelled, or 4 cups thawed frozen baby peas , 1 1/4 pounds if use frozen peas
- 1/4 cup water
- 1 tablespoon unsalted butter
- Salt
- Roast the jalapenos directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a small bowl, cover with plastic wrap and let cool. Peel, seed, and coarsely chop the jalapenos.
- In a blender, puree the jalapenos with the peas and water. Transfer the puree to a medium saucepan.
- Cook the puree over moderate heat, stirring occasionally, until piping hot, about 3 minutes. Stir in the butter, season with salt, and serve.
- The puree can be prepared through Step 2 and refrigerated for 2 days.
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1 comments:
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