Sugar Snap Pea Purée
Serves 3 to 4
Chef Jeffery Jake created this simple yet utterly delicious vegetable dish and shared it with us on a Chef Walk he led at our Carmel Valley Farm Stand.
1 pound baby (young) sugar snap peas, rinsed
1/2 teaspoon red wine vinegar
1/2 teaspoon lemon oil (or olive oil with a pinch of grated lemon zest)
2 tablespoons chicken stock
1 tablespoon unsalted butter
Pinch of fresh tarragon
Sea salt
Freshly ground pepper
Bring a large pot of salted water to a boil over high heat. Add the sugar snap peas and cook until tender, 3 to 6 minutes. Drain and plunge the peas into a bowl of ice water to stop the cooking process. Drain again and transfer the peas to a blender or food processor.
Add the vinegar and oil to the peas and purée the mixture until it is smooth.
Transfer the purée to a small saucepan set over low heat. Add the chicken stock, butter, and tarragon, and stir until the purée is warm. Season with salt and pepper to taste. Serve immediately.
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