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Puree of Peas

A smooth pea puree flavored with mint, green onions, parsley, sugar, white sauce, glaze, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Peas and mint are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,137 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Puree of Peas

Ingredients

Directions

Make the puree

  1. Boil the peas with mint, green onions, and parsley until tender.

  2. Strain off the water and pound the peas in a mortar until smooth.

  3. Transfer the puree to a stewpan and add sugar and white sauce.

  4. Heat the mixture and pass it through a fine sieve.

Finish and serve

  1. Warm the puree in a small stewpan, then mix in glaze and butter before serving.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Peas + minttop 2% of all pairs
    Smell alikemoderate
    Cooked together1,137 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Mint + parsleytop 7% of all pairs
    Smell alikemoderate
    Cooked together1,198 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Peas + parsleytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,885 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Peas + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Marrowfat or prussian-blue peas
Form the main body of the puree once cooked and pounded smooth.
White sauce
Adds body and a creamy, smooth texture to the puree.
Butter
Adds richness and a glossy finish when stirred into the warm puree.
Sugar
Adds sweetness that balances the vegetable flavour of the peas.

The step that matters

Adding the glaze and butter off the heat. Butter and glaze stirred into a very hot puree can separate or turn greasy; warming gently and adding them last keeps the emulsion smooth and glossy.

Swap the onion

How well each one fits the dish's main ingredients (peas, mint, parsley, sugar, sauce, butter):

  1. Shallotfits better
  2. Cucumberfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against peas, mint, parsley, sugar, sauce, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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