Pureed Peas with Mint Butter

June 27, 2013

Now that summer has arrived, we have been grilling quite often because it’s generally quick and easy, and it’s great getting to spend some extra time outside rather than in the kitchen! However, grilled dishes generally consist of meat. And poultry. And more meat. Not exactly one-dish complete meals like I’m used to cooking during the fall and winter! So I needed to come up with a quick uncomplicated side dish to accompany the chicken thighs we grilled. Our house is sorely lacking in fresh vegetables at the moment because our CSA bag starts this coming Saturday and I didn’t want to buy a lot and then have double the veggies to use. I realized, however, that I had a full 40-ounce bag of peas in the freezer, so I set off in search of an easy and fast pea recipe. This one in Gourmet Today said it only took 20 minutes from start to finish, and it doesn’t even call for the peas to be defrosted first! Plus fresh mint is exploding everywhere in one of our garden boxes, so this was absolutely perfect.

Puréed peas sounds like it would have some textural issues (baby food?), but because these are only coarsely puréed, the texture is quite different from what you’d imagine at first. They’re not soupy or mushy at all, and they retain a bright green color that is wonderfully spring-like. The peas were a great accompaniment to our chicken, and I’ll definitely keep this recipe in mind next time I need a side veggie in a pinch!

Pureed peas with mint butter

Serves 8


  • 4  (10-ounce) packages frozen peas (not thawed)
  • 2/3  cup water
  • Salt
  • 5  tablespoons unsalted butter, softened
  • 1/3  cup finely chopped fresh mint
  • 3  tablespoons finely chopped fresh parsley
  • 1/2  teaspoon coarsely ground black pepper


  1. Cook peas in water with ½ teaspoon salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until tender, about 8 minutes.
  2. Meanwhile, stir together butter, mint, parsley, ¾ teaspoon salt, and pepper in a small bowl until well combined.
  3. Working in 2 batches, pulse peas with cooking water in a food processor until coarsely puréed; transfer to a large bowl. Stir in herb butter until melted; serve.

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