Pea Purée, Roasted Cauliflower & Pickled Beans Recipe

Pea Purée

Peel and finely chop the shallots.
Add butter to a pan and wait until it starts foaming. Add the shallots and sauté until golden brown.

Add the peas, season with salt and pepper. Add the broth and reduce by half. Finally, add the milk and cream, stir, bring to a boil, and cook for 7–8 minutes.

Blend the entire contents of the pan into a smooth purée, then pass it through a fine sieve.

Adjust seasoning with lemon juice and additional salt if needed.

Roasted Cauliflower

In a small saucepan, heat the butter until it starts to foam. Lower the heat and wait until it turns brown and smells nutty. Be careful not to burn the butter. Strain through a fine sieve and cheesecloth if desired.

Cut 2 thick slices from the cauliflower, about 1.5–2 cm thick, keeping the florets intact. Season well with salt and pepper on both sides.

Heat the browned butter in a pan. Add the cauliflower slices and cook on each side until tender and golden brown.

Pickled Beans

Bring a pot of salted water to a boil.

Trim the ends of the green beans and cut them into pieces about 3 cm long. Cook in boiling water for 3 minutes, then immediately chill in a bowl of ice water.

In a small saucepan, mix the wine vinegar with honey. Add 80 ml of water and bay leaves. Bring to a boil and reduce the liquid until only 3–4 tablespoons remain. Strain into a bowl.

Add the cooked green beans to the reduction and mix well. Season with salt and freshly ground pepper.

Serving

Place the pea purée on a plate using a squeeze bottle or spoon.

Separate the cauliflower florets and arrange them on the plate. Add the pickled green beans and garnish with fresh dill or pea shoots.