There is a wave of vegetable purées on my plates lately. I am sure you have seen the colorful and beautiful swoosh that roasted meats are artistically placed on and I love them. I also like that they don't have to be complex, simple is always best. You want to taste the sweetness of the vegetable with the addition of a few choice spices, cream or butter.
Now you can make them in your own kitchen.
When Libby's Fruits & Vegetables challenged Recipe Redux members to create delicious appetizers, soups, salads and side dishes in 10 minutes or less using their new Vegetable Pouches as the hero, I immediately knew what I would make.
I received a pouch each of peas, corn and green beans to test on my creations.
I actually created quite a few recipes using their products so really appreciated the convenience of the microwavable pouches. These pouches stand up in your pantry so take up less space. They are extremely easy to open and very easy to carry. My Dad is going to love these, no sharp edges from a can opener and BPA free.
Libby's Vegetable Pouches are rolling out in select Walmart stores this fall, but will be available nationally in January 2015.
Each recipe used one pouch but until you can buy them in your store, one can of Libby's vegetables holds the same amount of product and can be easily substituted.
"I received free samples of Libby's Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby's and am eligible to win prizes associated with the contest. I was not compensated for my time."
Only 8 ingredients plus salt & pepper, I had this dish on the table in 10 minutes. Everything went right into a blender or processor, spooned into a oven safe dish and heated in the oven or microwave.
How easy does all that sound? Anyone can make this dish to impress, no special skills required.
Make it ahead, it freezes well.
It really was that simple to make but not simple in flavor at all. The coriander and cinnamon played well off the creamy peas and sweet tart apple. Any crisp apple will work, I used a Jonagold but a Gala or Macintosh are just fine and you could also use applesauce and I won't tell anyone.
Pea purees are very versatile and I think a roasted chicken or duck breast would look mighty pretty sitting on a swoosh of green.
You have probably seen it as the base for scallops or shrimps to sit on.
Also great New Year's buffet offering.
Pea & Apple Purée
makes 6 servings
* 1-12 ounce Libby's sweet peas pouch, drained, juice reserved
* 1 sweet crisp apple, seeded, peeled and chopped
* 1/2 lemon, juiced
* 1 large shallot, coarsely chopped
* 1/4 cup both apple juice and chicken stock
* 1 tablespoon heavy cream
* 1/4 teaspoon ground coriander
* 1/4 teaspoon cinnamon
* 1/4 teaspoon salt & freshly ground pepper
Place all ingredients in the bowl of a processor or blender and puree until smooth.
Use reserved juice if the mixture is too thick.
Taste for seasoning and correct. If the mixture is too thick, use the reserved juice to thin it out.