mix of veggies (spinach, a bitter italian green, leek) + herbs on a peas puree containing lemon zest, a bit of maple syrup and some other spices, some chili oil to give some more color
Any suggestion would be appreciated, photos are a bit dark due to lack of lights sorry
by dxariannj
4 Comments
D-utch
Sorry, but this looks like vomit. Seems very one texture too. Pea puree is not an appetizing color
bkyyy
At a glance, and that angle, you cracked a can of spinach, and flipped it over. “More color” didn’t do you any justice and strays from cohesion.
Writing_Dude_
How did your pea puree end up with thst colour? Blanc some peas, mix them and mix in some potato puree for consitency. That should result in a vibrant green colour and not the brown colour that indicates that you already destroyed all vitamins in your peas.
Same goes for the spinach. Just use baby spinach raw as a salad. Or at most blanch it very shortly to preserve the nutrients.
Also, there is no texture other then mush.
So for a remake of the dish: – make the pea puree properly green – marinade your baby spinach with some vinaigrette – maybe add some freshly blanched peas on top of the puree for texture – get some protein. The plate is just a side dish without it – and ofc reduce the amount appropriatly
Ok-Needleworker-5657
The brightness has been cooked out of both green components and I don’t see any texture variety. I would use fresh spinach (it looks like frozen), *briefly* wilt it down with some garlic and white wine, and incorporate the whole peas (and some other chunky grilled vegetables) into the spinach/bitter green mixture. I’d also swap the purée for creamy grits or polenta and top with some kind of crispy thing (fried shallots? crumbled croutons?) for texture.
4 Comments
Sorry, but this looks like vomit. Seems very one texture too. Pea puree is not an appetizing color
At a glance, and that angle, you cracked a can of spinach, and flipped it over. “More color” didn’t do you any justice and strays from cohesion.
How did your pea puree end up with thst colour?
Blanc some peas, mix them and mix in some potato puree for consitency.
That should result in a vibrant green colour and not the brown colour that indicates that you already destroyed all vitamins in your peas.
Same goes for the spinach.
Just use baby spinach raw as a salad. Or at most blanch it very shortly to preserve the nutrients.
Also, there is no texture other then mush.
So for a remake of the dish:
– make the pea puree properly green
– marinade your baby spinach with some vinaigrette
– maybe add some freshly blanched peas on top of the puree for texture
– get some protein. The plate is just a side dish without it
– and ofc reduce the amount appropriatly
The brightness has been cooked out of both green components and I don’t see any texture variety. I would use fresh spinach (it looks like frozen), *briefly* wilt it down with some garlic and white wine, and incorporate the whole peas (and some other chunky grilled vegetables) into the spinach/bitter green mixture. I’d also swap the purée for creamy grits or polenta and top with some kind of crispy thing (fried shallots? crumbled croutons?) for texture.