Pea Purée - makes enough as a dip for 4, plus enough to make the pea and bacon quiche (recipe here), takes 5 minutes to make and 10 minutes to cook.
1 shallot, peeled and finely chopped
10g unsalted butter
300 fresh or frozen peas (shelled weight)
¼ vegetable stock cube, dissolved in 200ml hot water
To serve, raw vegetables or crusty bread
- Cook the shallot in the butter for 5 minutes until soft, add the peas and stock and simmer for a few minutes.
- Puree in a food processor or blender or mash with a potato masher.
- Serve half of the puree as a dip or spread on bread. Chill the remaining puree to make the quiche another day.
Per serving: 40 kcal, 1.6g fat, 0.8g saturated fat, 0.9g sugar, 0.1g salt.
Source: the Co-operative instore magazine.