Cedges Eats

Garlic Pea Puree (Meal Prep)

Just a quick recipe of something that I sometimes make as a side dish and which last week I whipped up as a batch to pop in the freezer. I love veg but on a weeknight, I’m impatient and even though realistically this only takes a few minutes to whip up, I’m a clean-up dodger too and the concept of getting the processor out of the cupboard and having to put it away again is too much for me. So I try to prep easy to microwave veg and keep it in the freezer for such evenings.  The recipe is inspired by a Nigella Lawson side which she serves with pan fried salmon and crispy bits of bacon – quite often how I eat it too.

Serves 4 – 155 kcal per serving

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Ingredients:

750g Frozen Garden Peas

1tbsp Garlic Paste

100g Light Soft Cream Cheese

Sea Salt Flakes


Boil 750g frozen garden peas with the garlic paste until warmed through

Tip – I do this in the microwave in a plastic bowl for about 10 minutes – you could use a pan on the hop and achieve the same.

Tip – I don’t see why you couldn’t use petit pois or tinned garden peas here too.

Tip – I use jars of garlic paste which I get from the world food aisle of the supermarket – they’re cheaper than the same from the spice section and seem to contain much more actual garlic instead of fillers and oil. You could of course mash up a large clove of fresh garlic here but I’m lazy so I have jars.

Drain the warm peas and put into a food processor or blender – a food processor is preferable.

Blitz until fairly smooth – it won’t ever go smooth smooth because of the skins but stop at the texture you prefer.

Tip – When making a single portion of this I use a trusty mini chopper from Kenwood which is slightly less tedious than getting out a big processor. For about £15 they’re worth the investment if you often cook for 1 or 2.

Add the 100g light cream cheese and blitz again until combined.

Tip – You could use full fat crème cheese or crème fraiche or even double cream here but I like the tang of the cream cheese and its what I had in my fridge this week. It also keeps the calories down a bit.

Add sea salt flakes to taste.  Add a little at a time and blitz quickly before tasting – you can add more but you can’t take it back out.

Divide the mix into 4 freezer bags, remove the air and seal. Leave to cool then pop in the freezer flattened to maximise space.

Tip – I use the sandwich bags from Ikea – the smallest green ones in this case – they’re excellent as they’re good and thick, come in a variety of sizes and have a double seal. Otherwise I’d recommend zip-lock bags to minimise chances of spillage.

Tip – Write in black permanent pen on the sandwich bag what it is and the date you made it. I tend to write the calorie count on too for my easy reference.

To use – place a frozen portion on a thin plate and microwave for few minutes – I sometimes break the bulk of the contents up with my fingers while still in the bag to speed things up. Alternatively, empty the contents into a saucepan and warm through.

Let me know what you think in the comments!


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More

For more get-ahead ideas, why not check out some of my other popular meal prep suitable recipes:

Cedges Cooks – Ham and Cheese Breakfast ‘Casserole’
Cedges Bakes – Sweet Potato Cornbread Breakfast Slice
Cedges Cooks – Chicken, Chickpea and Butternut Korma (easily Vegan)
Cedges Cooks – Turkey and Butternut Chowder


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