Pea Puree With Carrots

August 11, 2011 5 No tags 0

Pea Puree With Carrots

Pea Puree With Carrots

(recipe is from Sale & Pepe magazine, Serbian issue for December 2009)

400 g peas
80 g bacon
8 small carrots
1 zucchini
1 small red onion
mint leaves
1 tsp sugar
1 Tbsp apple vinegar
vegetable stock (as and if needed)
ground black pepper

Cook peas in boiling salted water. Drain, puree and season to taste. Keep warm.

Julienne carrots, zucchini and red onion. Melt some butter in a pan and fry carrots and onion on it for a few minutes. Season to taste and if needed pour some vegetable stock. Add zucchini, cover and cook for another few minutes. Add sugar, vinegar, salt and pepper and saute until soft. At the end of sauteing stir in a couple of chopped mint leaves. In a separate pan fry sliced bacon.

Serve vegetables on top of a pea puree with some bacon.

  • Kelly
    August 11, 2011

    How pretty! This looks so delicious and I love your presentation! :)

  • Tes
    August 11, 2011

    What a fresh and colorful idea :)The picture is so stunning :)

  • Erin @ Dinners, Dishes and Desserts
    August 11, 2011

    What a gorgeous color! The carrots on top add a great contrast!

  • Sandi
    August 11, 2011

    Right??…your picture is gorgeous!

  • Ann
    August 11, 2011

    I love the pictures, the recipe and the bacon…this is absolutely stunning! Buzzed!

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