Pea and Lettuce Purée with Tarragon
Appetizers • Kazakhstani
Description
Pea and lettuce purée with tarragon
Ingredients
- Green Peas 10 oz
- Boston Salad 15 oz
- Scallions 8 stalks
- Butter 0 oz
- Meyer Lemon Juice 1 tablespoon
- Tarragon 0 oz
- Salt 1½ spoons
Step-by-Step Guide
Step 1
In a heavy-bottomed pot over medium heat, melt the butter, then add the green onions. Cover and cook, stirring occasionally, until softened, about four minutes.
Step 2
Add roughly chopped lettuce leaves, pour in two tablespoons of water, and cover for about five minutes until the lettuce wilts.
Step 3
Place the peas (you can use either fresh or frozen) in a pot, and cook, uncovered and stirring, for about three minutes — the peas should just be heated through.
Step 4
Using a food processor, roughly chop the vegetables until you achieve a puree with a fairly coarse texture.
Step 5
Transfer the puree to a clean saucepan, place it over medium heat, and stir until heated through. Then season with salt, lemon juice, and sprinkle with finely chopped tarragon.
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