I didn’t think that pea and potato cream with sage would be so good. I imagined it would be sweetish, but it turned out perfect. Surely the sage also helped make this velvety cream less sweet and more flavorful. I’ll tell you how I prepared it in a simple way.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 potatoes (medium)
- 8 oz peas
- 1 onion
- 2 tablespoons extra virgin olive oil
- to taste salt
- 1 teaspoon vegetable broth (powdered)
- 4 leaves sage
Steps
Peel the potatoes, wash, and cut into chunks. Leave them in a container with water to prevent them from darkening.
Pour two tablespoons of extra virgin olive oil into the pot and add the finely chopped onion.
Brown the onion and add the potato chunks and fresh peas.
Add salt, powdered vegetable broth, and sage. Sauté for a few minutes and pour in water until covered. Cook for about twenty/twenty-five minutes.
Blend in the food processor for a few minutes to obtain the pea and potato cream with sage, which is very suitable for dinner.
You can enjoy it with fresh bread to dip or croutons as you desire.
Pea and Potato Cream with Sage Spring Recipe
You can also use frozen or canned peas for this cream.
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FAQ (Questions and Answers)
When are fresh peas harvested?
Fresh peas can be harvested in spring, in April, May, and June.
