Green pea and wild garlic cream
- 250 g shallots
- 4 g salt
- 250 g defrosted frozen green peas
- 200 g vegetable broth
- 20 g sushi vinegar
- 40 g wild garlic leaves
- xanthan gum
First clean the shallots and chop it. Then drizzle some oil in a hot pan and glaze the shallots on a low heat with the salt.
Once softened add the defrosted frozen green peas with the vegetable broth and the sushi vinegar. Now boil this till half of the liquid is reduced.
After that transfer it into a blender and add the wild garlic leaves. Then blend it till smooth.
Once it’s smooth add a touch of xanthan gum to prevent the cream from splitting. Now blend it for another minute and then it's ready to be used.
