creamed shishito peppers
I love shishito peppers. But to be honest, I’ve really only prepared them one way. And that is to blister them on the grill or in a hot cast iron skillet on the stovetop. Both methods are awesome and I love a crispy, slightly charred pepper. When one of our CSA members shared with me a recipe for creamed shishito peppers my mind was blown! I’ve creamed plenty of veggies before– spinach, kale, swiss chard, and corn. However, creamed peppers has never crossed my mind and this recipe did not disappoint! And the funny thing is, this recipe has been right under my nose because I used the exact same recipe from my most recent cookbook “Local Dirt” for creamed swiss chard but replaced the chard with shishito peppers. And heck, I think this would work just as well if a handful of swiss chard leaves were thrown into the mix! Maybe next time…. Until then, this recipe was a hit and I hope you all enjoy this tasty dish as mush as we did. We used this as a dip with homemade yogurt & spelt flatbreads (recipe coming soon!) but it would be equally good spooned over grilled meat, fish, cooked veggies or grain bowls. If you can’t find shishito peppers, pablano peppers (for a little kick) would be a nice alternative.
Let me know what you all think. And thank you Lauren from our CSA for the idea!!
Creamed Shishito Peppers
Prep Time: 10 minutes Cook Time: 20 minutes Serves: 6-8 as a side
- 1/4 cup unsalted butter
- 1/4 cup spelt flour or all purpose flour
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 8-ounces of shishito peppers, very thinly sliced into rounds (about 3 cups worth) seeds discarded
- 1/4 cup dry white wine
- 1 cup whole milk
- salt and pepper
- pinch of freshly grated nutmeg
- 1/4 cup freshly grated sharp cheddar cheese
Preparation
- In a medium size cast iron skillet over medium-high heat melt the butter. Whisk in the flour and cook for about 2 minutes. Add the onion, garlic and shishito peppers and cook, stirring often until the veggies begin to soften up. About 8 minutes. Add the wine and bring to a boil. Reduce the heat to medium-low and add the milk. Whisk constantly, and cook until the mixture thickens into a sauce, about 5-7 minutes. Season with salt, pepper and a pinch of freshly grated nutmeg.
- Remove half the mixture to a blender and puree until smooth. Add the mixture back to the pot and sprinkle in the freshly grated cheese. Serve warm or at room temperature.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary.
Will this recipe. Had never considered creaming peppers either. Also have some chard that needs to be cut. Thanks.
So these didn’t turn out as gorgeously omeletty as they look in the picture here, so we whirled the mixture into a strata (with eggs, milk, cheese, green salsa, kale and stale bread cubes). It was a really nice base for this morning dish and has sustained us for a week. THANKS for the creative idea for this veggie!
I used this as a filling for my vegitarian tacos! Delish!