CookEat Recipe
Roasted Pea and Potato Mustard Sauce
Lightly roasted green peas are blended with Dijon mustard, raw tomato, garlic and parsley. Boiled potato is mashed by hand and folded through the mixture to thicken this tangy vegetable sauce.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 120 ml of the listed water for blending; the remaining 1000 ml is for the soaking and cooking steps below.
Step 2
Use fresh shelled green peas; weigh the peas without their pods. Use raw peeled potato, cut into 1 cm cubes. Use prepared Dijon mustard and measure it with a spoon. Core the tomatoes and chop roughly. Wash, dry and finely chop parsley; discard coarse stems. Peel and finely mince garlic.
Step 3
Roast the fresh shelled peas with half the olive oil on a lined tray at 200°C for 10–15 minutes, stirring once, until tender with a few golden spots.
Step 4
Cover the diced potato with 1000 ml of the water; bring to a boil and simmer for 12–18 minutes until easily pierced to the centre. Drain and mash by hand.
Step 5
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 6
Combine the prepared green peas, Dijon mustard, parsley, red wine vinegar, garlic, tomato in a blender with the remaining half of the olive oil. Add the 120 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 7
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 8
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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