Why it works: Peas and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,887 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Green Pea Puree
Ingredients
Directions
Sieve the peas through a fine wire or coarse hair sieve.
Add seasoning to taste and melted butter or enough cream and milk to moisten.
If the color is poor, add a little green food coloring.
Heat thoroughly in a pan and use as a center for entrees.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Peas + buttertop 16% of all pairsSmell alikemoderateCooked together4,887 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Peas
- Provide the main body and bright green flavour of the puree once sieved smooth.
- Butter
- Adds richness and a smooth, silky mouthfeel to the puree.
- Cream and milk
- Moisten the puree and make it smoother and richer as an alternative to butter.
The step that matters
Sieve the peas through a fine wire or coarse hair sieve. Pushing the peas through a sieve breaks down the skins and fibres, which is what gives the puree a smooth texture rather than a grainy one.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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