Pea Puree

Quick question about veg purees, peas in particular. Often when I make pea purees using frozen peas I find that the final taste has a chalky/starch mouth feel. My current method for pea puree is cold water, salt, and the peas in my Vitamix and then running it through a sieve or tamis, despite my efforts though the chalky taste remains, any suggestions would be appreciated

I paired it here with a fontina risotto cake and a fennel and orange salad

Find more posts tagged with

Recipes Q's

Comments

Brendan_Lee_56950

Do you thaw them before pureeing? I've found that pureeing from frozen gives me that unwanted texture but fresh or unthawed it lessens.

crkoller

Generally do, Ill leave for work and just set a bowl of them in the fridge and they are thawed when I come home from the hospital. It happens about 50% of the time and can't figure out if it a product consistency problem or an execution issue...

trev_teich

2 1/4 cup frozen peas blanch for 30 sec. Ice bath. Drain puree in blender and 4 ice cubes one at a time as blending. Pass with fine tamis. You must make sure you are passing with the finest tamis. Season.

crkoller

Appreciate it, I'll give it a whirl next time I have the time - thanks Trevor, one last thought, where do you get your Tamises from, I fine myself often having to push stuff through my chinois which is sometimes a pain in the ass

grant

You either have to use peas that are very sweet(early harvest/naturally low starch) or blanch them to hydrate the starch that they contain. Otherwise you will always have that chalky feel, it is the starch granules on your tongue. Also, I would wait to season until the last second, salt will certainly dull the bright green color that you have worked hard to achieve.