Puree of Dried Peas
Ingredients
Directions
Prepare
Soak the dried peas in water for 12 hours.
Scald the soaked peas.
Cook and strain
Stew the peas as you would haricots.
Pass the mixture through a fine sieve (tamis).
Finish
Finish the puree as desired.
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
What each ingredient does
- Dried peas
- Supply the starch and bulk that thicken during stewing and give the puree its body.
The step that matters
Passing the stewed peas through a fine sieve. Sieving breaks down the softened cell walls and skins that remain after stewing, giving a smooth texture. Skipping or rushing this step leaves the puree grainy or flecked with skins.
“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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