CookEat Recipe
Roasted Potato and Pea Sauce
Tender raw green peas are blended with yogurt, parsley and chives for a bright green sauce. Roasted potato is mashed separately and folded through by hand, with red wine vinegar providing a tart edge.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 180 ml of the listed water for blending.
Step 2
Use raw peeled potato, cut into 1 cm cubes. Use fresh tender shelled green peas; weigh the peas without their pods. Wash, dry and finely chop parsley, chives; discard coarse stems.
Step 3
Toss the diced potato with half the olive oil and roast on a lined tray at 200°C for 25–30 minutes, until soft throughout and lightly golden. Mash by hand while warm.
Step 4
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 5
Combine the prepared green peas, parsley, chives, red wine vinegar, natural yoghurt in a blender with the remaining half of the olive oil. Add the 180 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
Transfer the blended mixture to a bowl and fold it gradually into the hand-mashed potato until uniform. Do not put the mash through a high-speed blender; stop stirring as soon as it is combined.
Step 7
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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