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?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)