Pea and Marjoram Quenelles: A Simple and Delicious Recipe

Quenelles are basically small, oval-shaped dumplings that originated in France. They are typically made with mashed fish, flour, and eggs, but there are a lot of variations that you can try. One of the most unique quenelle recipes out there is the pea and quenelles. These little bites are not only delicious but also healthy, as they are made with fresh peas and lots of herbs. So, if you’re in the mood for something light and savory, try this recipe at home.

Ingredients:

For the quenelles:

– 1 cup fresh peas (shelled)
– 1/2 cup flour (all-purpose)
– 2 large eggs
– 1/4 cup heavy cream
– 1 tbsp. marjoram (fresh, chopped)
– Salt and pepper (to taste)

For the sauce:

– 1/2 cup chicken stock
– 1/4 cup white wine
– 2-3 tbsp. butter (unsalted)
– 1 small shallot (finely chopped)
– 1-2 tbsp. marjoram (fresh, chopped)
– Salt and pepper (to taste)

Directions:

1. Cook the peas in a pot of boiling salted water for 3-4 minutes or until tender. Drain and rinse the peas under cold water. Set aside.
2. Combine the flour, eggs, cream, marjoram, salt, and pepper in a large mixing bowl. Stir until well combined. Add the cooked peas to the mixture and stir until the peas are evenly distributed.
3. Heat a large pot of salted water over medium-high heat until it comes to a boil. Reduce the heat to medium and use a tablespoon or a quenelle spoon to shape the mixture into small, oval-shaped dumplings (quenelles). Drop the quenelles carefully into the simmering water and cook for 5-7 minutes or until they are cooked through and lightly firm. Remove the quenelles with a slotted spoon and set them aside. Repeat the process with the remaining mixture until you have used it all up.
4. To make the sauce, melt some butter in a saucepan over medium heat. Add the chopped shallot and cook for 2-3 minutes or until softened. Pour in the chicken stock and white wine and bring the mixture to a boil. Reduce the heat to low and let the mixture simmer until it reduces and thickens to your desired consistency. Add in the chopped marjoram and season with salt and pepper to taste.
5. To serve, spoon the sauce over the cooked quenelles and garnish with some fresh herbs or peas, if desired.

Variations:

– You can use different herbs, such as parsley, basil, or chives, instead of marjoram.
– You can also experiment with different vegetables, such as spinach, zucchini, or carrots. Just make sure they are cooked and mashed before adding them to the mixture.
– If you prefer a smoother texture, you can grind the peas in a food processor before mixing them with the other ingredients.

Conclusion:

Pea and marjoram quenelles are a unique and flavorful twist on the classic French dumpling. They are easy to make and can be served as an appetizer or a light main dish. The fresh peas and herbs add a burst of flavor, while the creamy sauce ties everything together. So, next time you’re looking for a healthy and satisfying meal, give this recipe a try!

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