Pea sauce
Ingredients
- 300 g cooked peas
- 50 ml white wine
- 1-2 shallots, finely diced
- 75 g crème fraiche
- pinch of caster sugar, pinch of ground nutmeg
- salt
Method
- In a saucepan bring 50 ml wine and 150 ml water to the boil, add diced shallots and cook until liquid reduced to half. Remove from heat, add peas, puree mixture. Pass puree through a sieve, add crème fraiche, a pinch of sugar and ground nutmeg, season to taste.
Variations
Omit the nutmeg but add a handful of fresh mint leaves before pureeing the mixture.