Lunch: Radishes with Pea Puree
Top radish slices with this bright green pea puree for a delicious and simple spring appetizer.
Ingredients
13 large radishes
salt
2 sprig fresh tarragon
3 tbsp. Extra virgin olive oil
1 clove garlic
1 package frozen peas
pea shoots
mint leaves
Instructions
On work surface covered with paper towels, spread radish rounds. Sprinkle with 1/2 teaspoon salt. Let stand 10 minutes.
Meanwhile, chop leaves of 1 tarragon sprig. In 2-quart saucepan, combine oil, garlic, and remaining tarragon sprig. Cook on medium 2 to 3 minutes or until garlic is golden. Stir in peas; cook 5 minutes longer, stirring occasionally. Discard tarragon sprig. Transfer pea mixture to food processor. Add chopped tarragon and 1/8 teaspoon salt and puree until smooth, scraping down bowl occasionally.
Blot radish rounds dry. Place 1 teaspoon pea puree on each round; place on platter. Garnish with pea shoots.
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Nutrition Facts
Serving Size: 60
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
