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Japanese Pea and Wasabi (or Horseradish) Dip

Japanese Pea and Wasabi (or Horseradish) Dip

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Japanese Pea and Wasabi (or Horseradish) Dip
Asian British Dried Peas Marrowfat Peas Peas Pulses Whole Peas

by Nick Saltmarsh

A refreshing and spicy dip that matches the mellow flavour of our "Kabuki" Marrowfat Peas with hot British horseradish (or Japanese wasabi) and cool sour cream.

For a British twist, use horseradish instead of wasabi – it’s just as good! This is also a delicious alternative to mushy peas to eat with chips.


Serves: 4 as a dip or side dish

Ingredients

  • 100g dried Kabuki Marrowfat Peas
  • 150ml sour cream
  • 1 tsp wasabi paste (adjust to taste) or use horseradish – sauce or grated
  • 1 tsp lemon juice

Method

  1. Soak and cook the peas following the instructions on the pack.

  2. Blend the peas with the cream, lemon juice, and wasabi or horseradish to taste. Season with salt and pepper.

  3.  

  4. Serve warm as a side dish, or refrigerate and serve chilled as a dip.


Nick Saltmarsh
Nick Saltmarsh

Author


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