Browned Butter, Celery And Leek Pea Puree

1. 1

   Over medium heat melt the butter in small skillet and continue to cook until its browned.

2. 2

   Add the garlic clove to the browned butter and cook for about 1 minute, stirring frequently.

3. 3

   Next, add the leeks, celery and salt to the skillet and continue to cook, until softened, about 4 to 5 minutes, stirring occasionally. Once cooked, set aside.

4. 4

   Meanwhile, bring a pan of water to a boil. Add the peas to the boiling water and cook until tender, about 1 1/2 to 2 minutes.

5. 5

   Drain the water from the peas and place the peas into a food processor.

6. 6

   Add the creme fraiche and the cooked vegetables to the peas.

7. 7

   Puree the peas, leeks and celery to your desired consistency. Serve warm as a side dish, smeared on crostini or alongside pan seared scallops.

* Per serving · 4 servings · Values may vary.

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