Chef Ellen

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I am in love with this puree. Yuzu is a citrus fruit juice that is slightly tart yet sweet, fresh, and light. I typically order bottles of this specialty juice online, but I’ve included a substitution if it’s not available. You can call it a hummus, sauce, or the dash of color your plate needs. Either way, these flavors pair with almost anything: protein, raw or roasted vegetables, rice crackers, or Baked Potato Fries or Chips. If you want to be extra fancy, you can create a sexy smooth sauce by pressing the puree through a mesh colander. This is optional and might require extra broth.


  • 1 tablespoon olive oil
  • 1 shallot chopped
  • 2 cups frozen peas
  • 2 cups vegetable broth
  • 3 tablespoons yuzu juice or 1/2 teaspoon Meyer lemon zest and 3 tablespoons Meyer lemon juice
  • 2 ounces dairy free feta I like Violife, optional
  • handful Big of baby arugula
  • 2 mint leaves
  • 20 fresh tarragon leaves



  • In a medium saucepan, heat the olive oil and sauté the shallot for 2 to 3 minutes, stirring constantly, until it’s opaque. Add in the peas and broth. Bring to a low simmer and cook for 2 minutes. Drain, but reserve ⅓ cup of the simmering stock.
  • Put the cooked peas and shallot, yuzu juice, dairy free feta, arugula, mint, and tarragon in a food processor. Process on high speed for 1 minute until smooth. If it is too thick, add in some of the reserved vegetable broth a little at a time until you get the desired smooth consistency. Season with salt and pepper to taste. Store in the fridge.