Pea and potato puree is a light and creamy spring side dish 🙂
The week started with unsettled and cold weather.
It feels like winter has returned, rather than spring 🙁
We must increasingly get used to these sudden weather changes.
Last week, it seemed like summer had suddenly arrived: beautiful days with a blazing sun.
Back to the recipe, we know that during this period, fresh peas are available, and since they were at a reasonable price, I decided to try them for making a puree.
I also added some potatoes to make it even creamier.
Pea and potato puree is a suitable side dish to accompany meat or fish dishes and, why not, even to spread on slices of bread.
It is a side dish that can be made at any other time of the year because you can also use frozen peas, but I prefer to prepare it during this period when I find fresh peas.
Instead of basil, you can also use fresh mint leaves.
P.S: Other recipes with peas that I recommend trying are:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Pea and Potato Puree
- 18 oz fresh shelled peas
- 3 potatoes
- 2 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Pot
- 1 Bowl
- 1 Knife
- 1 Ladle
- 1 Hand Blender
Steps for Pea and Potato Puree
Shell the peas, peel the potatoes, and place them in a bowl.
Rinse the peas and the cut potatoes under cold tap water.
In a pot with water, cook the peas and potatoes for about 20 minutes.
Drain them, keeping aside a bit of the cooking water.
Using a mixer, blend the peas and potatoes with a bit of the cooking water, the oil, the salt, and the basil leaves until obtaining a creamy mixture.
The pea and potato puree is ready to be used.
If you have some left over, you can store it in the fridge in a closed container and consume it within 2 days.
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