Christmas Pea Puree

Jenny Smith
Jenny Smith

Prep: 5min

Cook: 10min

Total: 15min

Yield: 10-15 pieces

Dish: Entrée & Finger Food

Cuisine: Entrée & Finger Food


  • 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


  1. Slice baguette into 15 serving pieces
  2. Lay out on a grilling tray and brush with olive oil
  3. Sprinkle with a little salt and toast each side for 2 minutes until lightly browned
  4. Melt butter in a pot and add peas, and 1/4 cup of milk
  5. Simmer for 5 minutes until milk has nearly evaporated
  6. In a separate bowl mix together wine, 1/4 cup milk and cornflour
  7. Add mix from step 6, to the pea pot and simmer until a thick lumpy sauce forms
  8. Remove from heat and blend
  9. Compile like in the picture with prosciutto, pea puree, parmesan cheese and mint

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Keywords: Christmas Pea Puree, Christmas, Pea, Puree