An appetizer that’s healthy, tasty, easy and looks fancy? Now that’s impressive. Your company will think you spent all day on these bites: radish slices topped with pea purée. They taste like springtime and are full of bright, fresh flavors, plus they look so pretty. Inspired by this recipe from Good Housekeeping, I’ve modified it to my own liking over the years. Here’s how to make them yourself:
1 bag fresh or frozen peas
1 dozen radishes
3 cloves of garlic
2 sprigs of tarragon
3 tbsp. olive oil
Thinly slice large radishes so they’re sturdy enough to place the pea purée on top. Lay the slices out on a paper towel and sprinkle liberally with salt. Let them sit for at least ten minutes, then dab them dry with another paper towel. Set aside.
In a frying pan, sauté minced cloves of garlic and the minced leaves from the tarragon in olive oil. The tarragon is the secret weapon in this recipe, it tastes delicious and completely transforms the peas. Cook over medium heat until the olive oil is infused with the garlic and tarragon. Add in the peas and cook between five an ten minutes, until the peas are hot. Put the peas into a food processor (or a blender works too) and pulse until the mixture is completely puréed.
You can either spoon the pea mixture on each radish slice or use a pastry bag to pipe the purée onto each radish. Piping it is easy and makes it look a bit fancy, so if you can, do it! Sprinkle each radish slice with a little bit of parmesan and garnish with mint leaves.
This recipe is a bit magical, looking at the ingredients you don’t think it will taste as wonderful as it does. Plus, it’s perfect for guests who are low/no-carb or are just trying to eat healthier. Happy spring! Let us know your Easter Sunday plans in the comments.