Minted pea and potato purée

Recipe from: 1/1/1992 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 600
    g
    potatoes, peeled
  • 50
    g
    butter
  • salt, pepper and nutmeg
  • 150
    ml
    creamy, warmed milk (you may need more)
  • ADDITIONAL INGREDIENTS
  • 375
    g
    peas
  • 300
    ml
    chicken stock
  • salt and pepper
  • 30
    ml
    finely chopped mint (use more if desired)
 

Method

 
Boil potatoes, drain well. Put through metal sieve or press into rinsed pan. Beat in cubed butter and seasonings and gradually start adding the warm milk. Beat until light and fluffy, adding only enough milk to get the desired consistency. Boil peas in stock for 3 to 5 minutes or until just tender. Roughly chop in processor, add to purée. Adjust seasoning, stir in mint. Garnish with a sprig of mint. Serve with roasted leg of lamb, grilled noisettes, chops or stuffed loin of lamb.
 

Read more on: starch
 

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