Recipes Sweet Pea Puree with Jalapeños Be the first to rate & review! By roasting jalapeños before incorporating them into this silken puree, Jean-Georges Vongerichten gives the dish a subtle smokiness. Use sweet fresh peas if you can find them; frozen peas also work. More Recipes with Peas By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on May 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Total Time: 25 mins Yield: 8 to 10 Ingredients 2 jalapeños 4 pounds fresh peas, shelled, or 4 cups (1 1/4 pounds) thawed frozen baby peas 1/4 cup water 1 tablespoon unsalted butter Salt Directions Roast the jalapeños directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a small bowl, cover with plastic wrap and let cool. Peel, seed and coarsely chop the jalapeños. In a blender, puree the jalapeños with the peas and water. Transfer the puree to a medium saucepan. Cook the puree over moderate heat, stirring occasionally, until piping hot, about 3 minutes. Stir in the butter, season with salt and serve. Make Ahead The puree can be prepared through Step 2 and refrigerated for 2 days. Rate it Print