Christmas Pea Puree
Jenny Smith
Prep: 5min
Cook: 10min
Total: 15min
Yield: 10-15 pieces
Dish: Entrée & Finger Food
Cuisine: Entrée & Finger Food
Ingredients
- 1 French stick (baguette)
- Olive oil for drizzling
- 300g of fresh peas (1 Foodbox brown bag), shelled
- 1 tbsp butter
- 1/2 cup of milk
- 1 tbsp of white wine
- 1 tbsp of cornflour
- Ham or prosciutto
- Mint and parmesan
Method
- Slice baguette into 15 serving pieces
- Lay out on a grilling tray and brush with olive oil
- Sprinkle with a little salt and toast each side for 2 minutes until lightly browned
- Melt butter in a pot and add peas, and 1/4 cup of milk
- Simmer for 5 minutes until milk has nearly evaporated
- In a separate bowl mix together wine, 1/4 cup milk and cornflour
- Add mix from step 6, to the pea pot and simmer until a thick lumpy sauce forms
- Remove from heat and blend
- Compile like in the picture with prosciutto, pea puree, parmesan cheese and mint
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Keywords: Christmas Pea Puree, Christmas, Pea, Puree