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🍽️ Creamy Pea Puree

136 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls corn salad (10 g each)
• 1 tsp rapeseed oil
• 300 g peas (freshly shelled or frozen and thawed)
• 60 ml vegetable broth
• salt
• pepper
• nutmeg
• 0.5 carrot
• 40 g mozzarella (45 % fat in dry matter)
• 2 tbsp cream cheese (45 % fat in dry matter; 20 g each)

Instructions

1. 1. Thoroughly wash the corn salad.
2. 2. Dry the leaves well.
3. 3. Gently pick the leaves off the stems.
4. 4. Heat some oil in a pot.
5. 5. Sauté the peas in it for two minutes over medium heat.
6. 6. Pour in the broth.
7. 7. Season with salt, pepper, and a pinch of freshly grated nutmeg.
8. 8. Bring the mixture to a boil.
9. 9. Let it simmer for two to three minutes over low heat.
10. 10. Peel, core, and wash the carrot.
11. 11. Slice it into thin, finger-length pieces.
12. 12. Cut the mozzarella into small cubes.
13. 13. Gently shape them into small balls.
14. 14. Add the cream cheese to the peas.
15. 15. Add half of the corn salad to the peas.
16. 16. Puree everything until smooth and creamy.
17. 17. Season with salt and pepper to taste.
18. 18. Use a serving ring to plate the puree.
19. 19. Spread the remaining corn salad as 'hair' on the upper half of the puree mound.
20. 20. Place the mozzarella balls as eyes on top.
21. 21. Add the carrot strips as a smiling mouth.
22. 22. Serve the dish.

Nutrition per serving

• kcal: 136
• Protein: 8 g · Fett/Fat: 6 g · Carbs: 11 g