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Seasonal recipes

Pea pods

Market vegetables, simple ideas and the wine to go with them.

Pea pods

Pea pod purée (serves 2 to 3)
==> for Thermomix, click here

Ingredients

  • 500 g very fresh pea pods (not fibrous if possible)

  • 1 medium potato (to bind the purée)

  • 1 onion or 1 shallot

  • 1 garlic clove

  • 2 tbsp olive oil

  • 1 tsp lemon juice

  • 1 pinch of cumin or nutmeg (optional)

  • Salt and pepper to taste

  • A little water or plant-based milk to adjust the texture

Recipe

Prepare the pods

  • Wash the pea pods.
  • Remove the strings if they are a little tough or fibrous (optional but recommended for a smoother texture).
  • Chop them roughly.

Cooking

  • Sauté the sliced onion in the olive oil with the garlic.
  • Add the potato, peeled and cut into pieces, then the pods.
  • Add just enough water to cover, and season with salt and pepper.
  • Simmer over a medium heat for 20-25 minutes, until the pods and potato are very tender.

Blend

  • Drain (keeping a little of the cooking water), then blend until smooth with a stick blender or a blender.
  • Add a drizzle of olive oil, the lemon juice, the spices and a little cooking water or plant-based milk to obtain a smooth texture.

Finishing

  • Taste and adjust the seasoning.
  • For an even smoother texture, you can pass the purée through a sieve or a chinois.

Tips

  • For a more indulgent version, add a spoonful of cashew butter or tahini.

  • This purée can also be used as spread cold with a squeeze of lemon and a little fresh mint.

  • Goes very well with grilled tofu or grain patties.

Food & wine pairings

1. A dry, fresh white

  • Sauvignon white (e.g.: Sancerre, Touraine, Coteaux du Giennois)
    → Aromas of citrus, boxwood, green gooseberry… perfect for highlighting the fresh, green flavour of the pods.

  • Gascony white (Colombard or Ugni Blanc grape)
    → Simple, fruity and lively, perfect for an easy, light pairing.

2. A white wine with a little more roundness

  • Chenin white (e.g.: Vouvray sec, Saumur blanc)
    → To play on the sweetness of the purée while keeping a mineral tension.

  • Vermentino (e.g.: Corsica, Languedoc, Sardinia)
    → Lovely floral, herbaceous aromatics, very nice with the smooth texture of the purée.

3. Natural or biodynamic option

  • A natural white wine (a local grape variety such as Grenache Blanc, Clairette, Aligoté…) with little added sulphur, slightly oxidative or, on the contrary, very lively.
    → A very on-trend pairing of vegetables and living wine, for a raw, authentic tasting experience.

4. To serve cold (as a spread)

  • A very pale rosé (e.g.: Côtes-de-Provence, young Bandol rosé)
    → Ideal as an aperitif with a fresh purée flavoured with mint or lemon.

  • A white or rosé pét-nat
    → For a funky pairing, with light bubbles and lovely liveliness.

🍨 Sweet pea pod purée – dessert-cream style
=> for 4 small ramekins

==> for Thermomix, click here

🌿 Ingredients

  • 300 g very fresh pea pods

  • 1 small apple (such as Golden or Reinette)

  • 1 small, very ripe banana

  • 2 tbsp maple or agave syrup (or more to taste)

  • 200 ml plant-based milk (almond, oat or rice)

  • 1 tsp liquid vanilla or cinnamon (or both!)

  • 1 pinch of salt

  • (Optional) A little lime juice for freshness

👩‍🍳 Recipe

Pre-cooking the pods

  • Wash the pea pods thoroughly and remove the strings if necessary.

  • Chop them roughly.

  • Cook them, covered, in a saucepan with 150 ml water for about 15 minutes, until they are very tender.

  • Drain (keeping a little of the cooking water to adjust the texture if needed), and leave to cool slightly.

Blend the ingredients

  • In a blender or food processor, put:

    • the cooked pods,

    • the apple, peeled and cut into pieces,

    • the banana,

    • the syrup,

    • the plant-based milk,

    • vanilla or cinnamon,

    • the salt,

    • and a squeeze of lime juice if you want a tangy note.

  • Blend for a long time until very smooth and even. If it is too thick, add a little milk or cooking water.

Cooking the cream

  • Pour the mixture into a saucepan.

  • Heat gently, stirring constantly, for about 8 to 10 minutes, until the cream thickens slightly, like a custard dessert.

  • Taste and adjust the sugar or spices.

Finishing

  • Pour into ramekins.

  • Leave to cool to room temperature, then refrigerate for at least 1 hour before serving.

🍴 Serving tip

Decorate with:

  • a few edible flower petals,

  • a lime zest grated,

  • or a little granola crunchy.

🍓 Also delicious with a red berry coulis or a homemade strawberry compote.

 

🍷 Food & wine pairings

👉 If you want to stay with a sweet, plant-based dessert feel

  • Muscat vin doux naturel (e.g.: Muscat de Frontignan, Muscat de Rivesaltes)

    Its floral and fruity aromas (fresh grape, orange blossom) will interplay with the apple, banana and maple syrup, without overwhelming the green sweetness of the pea.

  • Gewurztraminer Vendanges Tardives (Alsace)

    Perfect if you have added vanilla and cinnamon. The exuberant grape variety goes well with spices and ripe fruit.

👉 A bolder but very fresh pairing:

  • Clairette de Die (ancestral method, low in alcohol, very aromatic)

    Its gentle bubbles and Muscat note go well with this kind of plant-based, slightly tangy dessert.

👉 Alcohol-free?

  • An artisanal apple/quince juice, or a iced white tea with orange blossom.

    You stay on the light, fresh side.

And in the glass?

The wine to go with it

Every recipe has its pairing: find the bottles in the shop, or discover them at a workshop.

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