Pea puree

Ingredients for 2 servings:

• 3 tbsp Clarified butter, or ghee
• 3 tbsp wheat flour
• 400 ml milk
• ½ tsp salt
• 1 can peas, fine, (approx. 400 g)
• 1 tsp. wasabi powder or paste
• some pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Béchamel-based: very quick and very creamy

Heat the butter and flour in a saucepan, stirring constantly, until foamy. Be careful not to let the flour brown. Then remove the pan from the heat. Using a whisk, vigorously stir in a small amount of milk until creamy. Gradually add the remaining milk. It will look very crumbly at first – don’t despair, keep stirring. To thicken, simmer everything over medium heat for 5-7 minutes. Stir occasionally. Then add all the remaining ingredients, blend well, and simmer for another 5 minutes. Finally, season to taste. Goes well with fish or cooked meat. Tip: if I want to be absolutely sure that there are no lumps in the béchamel, I mix the butter and flour with a splash of milk while heating it.