Pea and mint puree on white bread

Name: Pea and mint puree on white bread
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.25 kg Pea pods (alternatively 500 g frozen peas); 200 ml Vegetable broth; 4 Stem(s) Mint; 100 g soft butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Lime juice; 4 discs (40 g each) Boxed white bread; 25 g Beetroot sprouts

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.25 kg Pea pods (alternatively 500 g frozen peas)
200 ml Vegetable broth
4 Stem(s) Mint
100 g soft butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Lime juice
4 discs (40 g each) Boxed white bread
25 g Beetroot sprouts

Directions

1
Peel fresh peas. Bring the stock to the boil. Add peas and cook for 5-8 minutes. Put the peas in a sieve and collect the broth. Measure out 50 ml of stock. Wash the mint, shake dry, pluck leaves from the stalks and cut coarsely
2
Place the mint, peas, butter and measured stock in a tall mixing bowl and puree with a chopping stick. Season to taste with salt, pepper and lime juice. Spread the puree on the bread slices and garnish with sprouts. Add the rest of the puree in a bowl