2 cups of frozen or fresh peas
2 stalks of mint
Peel and chopp the potatoes and the carrots.
Cook the potatoes until tender in a large saucepan with enough water to cover them.
Then do the same for the carrots (they will take less time) and then the peas (which will tale less than 10 min).
Blend the mint in a food processor.
Blend each purée with a fork. Add salt, pepper to each and int to the pea purée.
In a [pipe?] set the purée into Duchesses.
Let them dry in a preheated oven at 150°C/300°F for 10 min.
Serve and enjoy.