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Puree Duo of Pea & Rosemary and Carrot & Parsley Served with Grilled Pork.

Puree Duo of Pea & Rosemary and Carrot & Parsley Served with Grilled Pork.I love puree. If you think of baby food when you hear that then you haven’t had a good one my friend. A true puree is a work of art- rich, creamy and delicious! Because my local farmers market has an almost overwhelming abundance of fresh veg, I went with shelling peas (which took me ages to shell) and fresh baby carrots. I’ve paired the purees with fresh herbs to give them depth and served it with a simple grilled boneless pork loin chop.


  • 2 pork loin chops (or beef or chicken or even fish)
  • 1 heaping tbsp of fresh rosemary (a big pinch of that is for the chops)
  • 1 handful of fresh parsley rough chopped
  • 1/2 white onion diced
  • 5-6 fresh baby carrots
  • 1 heaping cup freshly shelled peas
  • 1+1 tbsp butter
  • splash of olive oil
  • salt & pepper
  • **a little milk or cream on the side for blending)


The pork is simply seasoned with salt & pepper and a sprinkle of fresh rosemary and then grilled for about 3-5 minutes per side depending on thickness

Carrot Puree

Chop your carrots and then steam until very tender (you can boil them but steaming keeps in all of their flavor) In a food pro or blender add cooked carrots, salt & pepper, chopped parsley, and 1 tbsp of butter. Blend until relatively smooth. Add a few drops of milk at a time while blending to get a good texture. You want it smooth but not soupy.

Pea Puree

Cook peas until very tender in boiling salted water. In a small pan saute diced onions and rosemary in olive oil until onion is transparent. Add peas, tbsp of butter, onion mixture and salt & pepper to the food pro and blend until smooth. Again, add the milk or cream just a little at a time until puree is soft.

**The most important part about getting a great puree is fresh veg and pairing it with a beautiful fresh herb (and of course the butter doesn’t hurt either). Other great variations for these purees would be;

Carrots- Tarragon or ground fennel seed (or fennel fronds)

Peas- Mint or basil

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