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Sweet Pea and Wasabi Potato Puree!

Chef Lon Lane, Owner, Lon Land's Inspired Occasion, Kansas City, MO

 

Featured EMI Yoshi item!

 

EMI-629 - 5.125" x 1.5" Small Wonders Mini Kayak Bowl

 

Ingredients

 

4 cups fresh peas
1/4 cup wasabi paste
2/3 cup lemon juice
1 cup butter, melted
2 lemons, zested
1 Tbsp salt
10 lbs potatoes

 

Directions

 

1. Cook the potatoes in boiling salted water till soft.

2. Puree the peas, wasabi, lemon juice and zest with melted butter in a blender till smooth then strain.

3. Add to cooked potatoes and stir to combine. Add salt as needed.

 

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