Browned Butter, Celery and Leek Pea Puree
A Pleasant Little Kitchen
April 20, 2015
leeks, thinly sliced
garlic clove, crushed
creme fraiche, at room temperature
In This Recipe
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Over medium heat melt the butter in small skillet and continue to cook until its browned.
Add the garlic clove to the browned butter and cook for about 1 minute, stirring frequently.
Next, add the leeks, celery and salt to the skillet and continue to cook, until softened, about 4 to 5 minutes, stirring occasionally. Once cooked, set aside.
Meanwhile, bring a pan of water to a boil. Add the peas to the boiling water and cook until tender, about 1 ½ to 2 minutes.
Drain the water from the peas and place the peas into a food processor.
Add the crème fraiche and the cooked vegetables to the peas.
Puree the peas, leeks and celery to your desired consistency. Serve warm as a side dish, smeared on crostini or alongside pan seared scallops.
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