- Exported from MasterCook
Green Pea Puree 1898*
Recipe By : Leilah Bernstein, LA Times 08/19/98 (wed)
4 Preparation Time :
Categories : Appetizers Vegetarian
Amount Measure Ingredient -- Preparation Method -- -- --
4 cups shelled peas and their pods
4 cups cold water
2 cups milk
1 small onion -- quartered
1 bay leaf
few sprigs parsley
2 cloves -- up to
1 tablespoon flour
1 tablespoon butter
Place peas in saucepan and set aside. Wash pods and place in separate
saucepan. Add water, bring to boil over medium heat and cook 15 minutes.
Discard pods and reserve 2 cups cooking water.
Pour reserved cooking water over peas, bring to boil over medium heat and cook 20 minutes. Drain peas. Mash through colander or food mill and place
in top of double boiler.
Bring milk to boil in saucepan over medium-high heat. Add onion, bay leaf,
parsley and cloves and simmer 10 minutes. Strain and add mixture to mashed
peas. Keep hot in top of double boiler.
Cook flour and butter in saucepan over medium-low heat until hot and smooth. Gradually stir in milk and pea mixture. Season with salt and white
pepper to taste. Stir until thickness of heavy cream, about 10 minutes.
Strain through sieve.
4 servings. Each serving:
170 mg sodium;
17 mg cholesterol;
6 grams fat;
20 grams carbohydrates;
9 grams protein;
3 3/4 grams fiber.
** In the July 31, 1898, issue of the Los Angeles Sunday Times
Illustrated Magazine Section, one "Mid-Summer Cooking" recipe in the
women's pages was for puree of green peas. It calls for both the peas and their pods (English spring peas work best), because the water in which the
pods are cooked enhances the sweetness of the dish. Surprisingly, it makes
a terrific reduced-fat guacamole-type dip to go with tortilla chips. Could
it be that the creative sweet pea guacamole that Michael Roberts made
1980s was not the first?
pureed peas were probably intended as a side dish to accompany meat or poultry.)
Notes: The recipe can be halved. SOURCES. Recipe taken from "Times Past:
Love And Peas," By Leilah Bernstein. !We got this recipe from the LA Times.
Mastercook editing by kitpath
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