Browned Butter, Celery and Leek Pea Puree

By • April 20, 2015 0 Comments

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Serves 4-6

  • 2 tablespoons unsalted butter
  • 1/2 cup leeks, thinly sliced
  • 3 tablespoons celery, chopped
  • 1 garlic clove, crushed
  • 1/4 teaspoon kosher salt
  • 4 tablespoons creme fraiche, at room temperature
  • 1 1/2 cups fresh peas
  1. Over medium heat melt the butter in small skillet and continue to cook until its browned.
  2. Add the garlic clove to the browned butter and cook for about 1 minute, stirring frequently.
  3. 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.
  4. 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.
  5. Drain the water from the peas and place the peas into a food processor.
  6. Add the crème fraiche and the cooked vegetables to the peas.
  7. 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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