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Minted Green Pea Sauce

Pikantne Snacks Vegetarian Dishes 15 min Easy 19 wyświetleń ~12.96 PLN * - (0)
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Description

Creamy green pea sauce is a quick, spring vegetarian snack — intensely green, slightly sweet, and refreshed with lemon juice and fresh mint. Perfect as a dip for vegetable sticks (carrots, celery, radishes), a sauce for toasts, or an addition to baked potatoes and sandwiches. The sauce combines Polish, seasonal peas with simple store-bought ingredients, has a velvety texture thanks to cream and a bit of rapeseed oil. You can prepare it in 15 minutes — great for a quick party or a Saturday picnic.

Ingredients Used

Ingredients (9)

Servings:
4
  • Green peas 400 g
  • Onion 1 szt. (~150 g)
  • Garlic 1 ząbek (~5 g)
  • Rapeseed oil 30 g
  • 18% cream 100 ml
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Mint 15 g
💰 Szacowany koszt dania: ~12.96 PLN (3.24 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Sauce

1

Prepare the ingredients and tools: measure the peas, peel the onion, and peel the garlic clove. If you are using frozen peas, place them in a strainer to thaw or rinse with hot water for 1 minute to quickly lose the ice and cool with cold water.

Ingredients: Green peas, Onion, Garlic
Use a cutting board, a sharp knife, and a strainer. Thawing frozen peas shortens the cooking time and preserves the color.
2

Chop the onion into small cubes: first cut the onion in half through the middle, trim the ends, and peel. Keep the flat side of the onion on the board and slice it thinly, then cut across into small cubes. Chop the garlic very finely or press it through a garlic press.

Ingredients: Onion, Garlic
Use a sharp chef's knife. If you don't feel confident, chop slowly and steadily. Finely chopped onion will caramelize faster.
3

Heat a pan over medium heat, pour in the rapeseed oil (30 g). Add the chopped onion and sauté for 3-4 minutes, stirring every 30 seconds, until the onion becomes translucent and slightly golden. Add the minced garlic and sauté for another 30-45 seconds — be careful not to burn it (burnt garlic tastes bitter).

Ingredients: Rapeseed oil, Onion, Garlic
The best is a pan with a diameter of 24-28 cm with a non-stick coating. Use a wooden spoon or spatula. Do not increase the heat too much, as the onion should become translucent, not burnt.
4

Add the peas (400 g) to the pan with the onion and garlic. Sauté together for 2-3 minutes, stirring, until the peas are well heated and intensely green. At this point, the peas should be firm, not overcooked.

Ingredients: Green peas, Onion, Garlic
If you are using fresh peas, you can add 1-2 tablespoons of water and simmer for 3-4 minutes. The key is: the peas should remain juicy and green, not mushy.
5

Transfer the contents of the pan to a blender or a bowl for an immersion blender. Add 18% cream (100 g) and the juice squeezed from half a lemon (about 50 g of juice and pulp). Blend on high speed until smooth and creamy — this will take about 30-45 seconds.

Ingredients: Green peas, 18% cream, Lemon
Use a countertop blender for the smoothest consistency. If using an immersion blender, blend slowly, moving the tip around the bowl until the mixture is uniform. If the mixture is too thick, add 1-2 tablespoons of water or milk and blend.
6

Taste and season with salt (2 g) and black pepper (1 g). If the sauce is too sour, add 1-2 teaspoons of cream; if too thick, add 1 tablespoon of oil or 1-2 tablespoons of water. For a velvety shine, you can add 1 tablespoon of rapeseed oil and blend briefly.

Ingredients: Salt, Black pepper, Rapeseed oil, 18% cream
Season gradually and taste after each change. Remember that cold sauces often seem less salty than hot ones, so season with moderation.
7

Add chopped mint (15 g) if using — throw a few leaves into the blender and blend briefly (5-10 seconds) to incorporate the mint into the sauce while keeping its fresh aroma. Pour the sauce into a bowl or squeeze it into a piping bag if serving as a precise dip on plates.

Ingredients: mint
Additionally, you can add mint to enhance the flavor/texture. If you're concerned about the intensity of the mint, add just a few leaves and then taste.
8

Serve the sauce immediately in a bowl, drizzle with a little canola oil, and garnish with mint leaves. Serve with crispy bread, toast, crackers, or fresh vegetable sticks.

Ingredients: Rapeseed oil, mint
Use a small bowl for dips or a saucer. If preparing in advance, chill in the refrigerator (for up to 24 hours).

Fun Fact

💡

In England, mushy peas are a traditional side dish; our version transforms it into a light, creamy dip with a Polish twist of fresh mint.

Best for

przyjęcie piknik przekąska do piwa lub wina

Tips

🍽️ Serving

Serve in small bowls with mint leaves and a few drops of canola oil. It pairs perfectly with buttered toast, whole grain bread, crackers, and raw vegetables: carrot, cucumber, pepper.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. Before serving, mix or blend briefly, as the cream may separate due to the cold. Not recommended for refreezing (the creamy texture will change).

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