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