pea puree
When I make a pea puree, I am never able to get a smooth texture, but instead feel the skins of the peas, which never seem to get fully broken down. (I'm usually using frozen peas that have been defrosted). Am I not using enough oil? Is the food processor (mini cuisinart, usually) to blame?
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8 Comments
Or, if you have an old-fashioned food mill, just use that instead: it will sieve out any tougher skins and leave you with a perfectly smooth puree every time.