City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Green Pea and Mint Sauce
Nov/Dec 2010

I love this recipe and think of it every time I prepare lamb. Make grilled lamb-lollies (lollipops) as an hors d’oeuvre and serve this chilled as a dip. Or serve it warm with grilled chops or roast lamb for dinner. It’s simple, fast, and fresh.

2 c. white wine

1 c. frozen green peas, thawed

1/2 c. chopped fresh mint

white pepper and salt to taste

Bring the wine to a boil in a saucepan over high heat. Reduce the wine to half – this will take about 20 minutes – and remove it from the heat. Pour the wine into a food processor, add the green peas, mint, pepper and salt, and purée the sauce until it’s smooth. Pour the mixture into a saucepan and bring it slowly to a boil, then remove it immediately from the heat – you don’t want it to cook. Adjust the seasonings before serving. Makes about 1-1/2 cups.

Sauces, Dressings & Condiments