This week’s CSA share brought green onions, also known as spring onions. While one can just use them in place of regular onions, I wanted to take advantage of their delicate flavor and natural sweetness. Shelled peas at the farmers market provided inspiration.
Garden Pea and Spring Onion Puree
- 1 1/2 cups fresh shelled peas
- 3 tablespoons coconut oil
- 1/2 tablespoon Herbes de Provence
- 2 spring onions, white parts diced and green parts reserved for future use (alongside radishes in a bulgur salad, for example)
- 1 scape, thinly sliced
- 1 teaspoon white wine vinegar or lemon juice
- 6 mint leaves
- salt and pepper
- Bring a small pot of well-salted water to a boil and add the peas. Simmer for two minutes or so and then rinse quickly under cold water to stop the cooking. The peas should be bright green and still firm.
- Saute the spring onions in 2 tablespoons of coconut oil over medium-low heat, taking care not to let them brown. (You could use some other light oil, but the coconut oil really brings out the sweetness of the onions and the peas.) When your onions are wilted, add the scape and cook for a couple of additional minutes. Then crush and sprinkle in the Herbes de Provence, allowing the oil to rehydrate the dried herbs.
- Toss the onion mixture, the remaining tablespoon of coconut oil, the vinegar, the mint and all but a tablespoon of the peas into the food processor. Gradually add water until the mixture is just loose enough to catch on the blades. (I’d guess that I ended up using about 1/3 cup.) Add salt and pepper to taste and continue processing until you have an even texture but not a true purée.
- Stir in the remaining peas, garnish with a sprig of mint and serve with toast points. (I went with whole wheat sourdough sliced thinly and toasted in a cast iron skillet with a little coconut oil.)
I am happy to report that this pairs nicely with a semi-dry Riesling, gin and tonics with rhubarb simple syrup and a dash of orange bitters, or your morning coffee.