How To Make A Pee Purée For Your Baby

Pea purée is a delicious and simple side dish to go with a variety of meals. When fresh peas are in season, which is from early June to late July, it’s the perfect time to make pea purée. On the other hand, frozen peas are significantly easier to utilize and accessible all year round. Fresh peas lose their sugars fast after harvest, so if you plan to use them, buy them right before making the purée.


Frozen peas, 500g.
juice of lemons.


  1. Boil a big pan of salted water for three minutes, then blanch the peas.
  2. Place the peas in a blender with a small amount of water. Blend the peas, adding a little bit more liquid as required. Blend for a maximum of two to three minutes, or until a reasonably thick and smooth purée is obtained.
  3. To get a silky, smooth finish, tip the purée through a fine sieve and press it through with the ladle’s back.
  4. Add salt and a squeeze of fresh lemon juice to taste and season.
  5. In order to keep the color from disappearing, chill the pea purée as soon as you can.


The amount and kind of liquid used will vary depending on the desired thickness and flavor of the purée. For a more powerfully pea-flavored and thicker purée, Nathan Outlaw adds no more liquid, whilst Galton Blackiston adds butter to his recipe for a glossy, rich finish.

You may boil peas in a variety of liquids, such as milk or chicken stock. To pea purée, you may also add other ingredients like garlic, shallot, and mint; just make sure the flavors go well together.


With meals like Martin Wishart’s Smoked Haddock croquettes with pea puree and Chris Horridge’s Scallop, pea puree, shoots, and cumin foam, it goes well with fish and shellfish because of its sweet, fresh flavor. Moreover, it may be used to fold risottos and pasta dishes.

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