Pureed Sugar Snap Peas
Type: Main Dishes
Sugar snap peas make a delicious puree. Just remember to remove the string from the pod.
Serves: Makes about 1 1/2 cups
- 1/2 pound fresh sugar snap peas
- 1 wedge lemon
- Trim the woody ends of the sugar snap peas, pulling and discarding the string from the side of the pod.
- Put a steamer basket in a large saucepan with 1" water. Bring to a boil over medium-high heat. Reduce the heat to medium. Add the peas, then squeeze the lemon wedge over the peas (this will enliven their flavor and help retain their color). Cover and steam for 3-5 minutes or until the peas are tender. The peas will be bright green and "sweating."
- Uncover and let the peas cool slightly in the pot. In batches, puree the peas in a blender or food processor, adding some of the steaming water if needed to loosen the texture of the puree.
- Pour the pea puree into storage containers or ice cube trays. Let cool completely before refrigerating or freezing. Store in the refrigerator for up to 1 week or freeze for up to 3 months.
Reprinted from The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers, and You by Joohee Muromcew. Copyright © 2003 by Joohee Muromcew. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.