Pea and Lettuce Purée with Tarragon

Appetizers | Kazakhstani cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pea and lettuce purée with tarragon

Ingredients

Green Peas - 10.6 oz
Boston Salad - 15.9 oz
Scallions - 8 stalks
Butter - 1.8 oz
Meyer Lemon Juice - 1 tablespoon
Tarragon - 0.2 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.