Recipes for green peas. What to cook from green peas (6 photos). Recipe for a delicious side dish of rice and peas
Fresh green peas appear on our tables most often as part of light vegetable soups, but their possibilities are much wider. The sweetish, tender pulp goes well with most seasonings and can diversify the taste of a wide variety of dishes - from salads to desserts. There is a wide variety of recipes for preparing green peas.
What to cook from green peas recipes
Italian dish: Panzanella salad with green peas
Use this Italian recipe as a base to which you can add any other ingredients, such as capers, olives or chopped anchovies. Of course, tomatoes, peppers and any green vegetables would also be appropriate.
Ingredients for 4 servings:
400 g fresh peas
150 g dill
4 sprigs green onions
1 cucumber
120 g of white bread - ciabatta, pita bread, etc. - “bread with crust”
1 clove of garlic
6 tbsp. l. olive oil
2 tbsp. l. red wine vinegar
Cook, but do not overcook, the peas until tender in boiling salted water - about 5 minutes. Immediately rinse it under running cold water and transfer to a salad bowl. Chop the dill and onion. Peel and finely chop the cucumber. Mix all the vegetables. Cut the ciabatta in half, fry in olive oil until golden brown and crunchy, then break into small pieces and place in a salad bowl.
Mix peeled and crushed garlic with salt, black pepper, oil and vinegar and sprinkle a couple of drops on the bread in a salad bowl. Place the pea mixture on top of the bread slices and cover with the remaining mixture. Garnish with any greenery - the more, the better.
This is interesting
There are the most recipes for fresh peas in German cuisine - it includes salads, soups, main courses, marinades, desserts and even pea... sausage.
Recipe with green peas: Summer mess
The delicate flavor of the peas does not overwhelm the original flavor of the mushrooms, and the textures of the two products also complement each other wonderfully.
Ingredients for 4 servings:
400 g wild mushrooms
300 g peas
2-3 tbsp. l. white wine "Rkatsiteli" type
3 tbsp. l. sour cream
1 tbsp. l. chopped parsley
salt and pepper to taste
Wash and clean the mushrooms - russula, chanterelles, porcini or a mixture of them. Fry them in butter for 3-5 minutes. Fry fresh peas in a separate pan. Place the mushrooms and peas in a saucepan, pour in the wine and simmer for 10 minutes. Add sour cream, salt, pepper and leave on low heat for another 5 minutes. When serving, sprinkle with herbs.
This is interesting
While the peas are young, and the peas themselves have not fully grown, all parts of them are edible and are eaten together with the skin. In this form, in the summer, peas are added to salads, stewed or served as a side dish.
Omar Sharif's pea breakfast
Legend has it that Omar Sharif, the famous actor and handsome man, preferred to start his day with a similar breakfast. Whether this is true or not is unknown for sure, but many will certainly enjoy this hearty and healthy dish.
Ingredients for 3 servings:
250 g fresh peas
3 eggs
4 cloves garlic
1 tbsp. l. olive oil
4 slices jamon ham
2 tbsp. l. dry sherry, for example Amontillado
100 ml chicken broth
5-6 fresh mint leaves
Bring a large saucepan of salted water to a boil and add the peas and cook for 5 minutes. In another, smaller saucepan, boil the eggs until puffy. Rinse the finished eggs immediately with cold water so that they do not continue to “cook” in their own shell.
In a large frying pan, heat the olive oil and fry the chopped garlic. After a minute, add the jamon cut into strips and fry quickly, not allowing the garlic to darken. Pour in the sherry, leave the pan on the heat, stirring the contents, for another minute, then add the broth, fresh mint, seasonings and drained peas. Cook for a minute and set aside on the edge of the stove
Peel the warm eggs and cut them in half, place on top of the peas and serve directly from the pan.
This is interesting
According to the same legend, sherry should be flambéed - that is, set on fire directly in a frying pan. Omar himself was not always successful in this culinary trick, so mere mortals can get by with a simple stew, the main thing is not to forget about the sherry.
Indian dish: Kerala Spicy Peas
This dish is the perfect accompaniment to something hearty, but can also be a side dish. In any case, it can take you on a culinary journey through the tastes of Kerala - the most idealistic state of India and a place where relaxation is always with you.
Ingredients for 6 servings:
2 tbsp. l. ghee
2 tsp. cumin seeds
1 tsp. mustard seeds
0.5 tsp. coriander
0.5 tsp. ground cardamom
1 green chili
1 onion
450 g peas
2-3 cm fresh ginger root
3-4 cloves of garlic
salt and pepper to taste
juice of one lemon
3-4 sprigs of cilantro
In a large skillet, heat the ghee over medium heat. When the ghee is hot, add the cumin and mustard seeds and stir for 1-2 minutes until the seeds start to pop. Place the chopped coriander, chiles and onion in the pan and cook until the onions are translucent, about 5 minutes. Add peas, chopped ginger, garlic, cardamom, salt and pepper to taste.
Fry and stir over high heat for 3 minutes. Add lemon juice, sprinkle with cilantro and simmer for another 5 minutes.
Where can you buy ghee
You can buy everything on the Internet, but if you don’t want to buy a “pig in a poke,” organic food stores will help you. Ready-made oil costs from 4 USD. for 100 g.
Italian dish: Summer pea ribollita
Thick vegetable soup Originally from Tuscany, it was traditionally served in winter, but it also has a summer variation in which the obligatory beans or beans are replaced with fresh peas. Instead of black cabbage, you need Savoy cabbage, and the only permanent ingredient is olive oil.
Ingredients for 6 servings:
1 ciabatta or 0.5 lavash
225 g fresh peas
450 g tomatoes
200 g savoy cabbage leaves
3-4 sprigs of parsley or marjoram
2 cloves garlic
1 celery root
1 medium carrot
2 medium red onions
1-2 cm red chili
3-4 pink peppercorns
3 tbsp. l. olive oil
Peel all vegetables. Finely chop the garlic and onion, dice the carrots and celery, coarsely chop the cabbage, and separate the parsley into leaves. Chop the chili, break the ciabatta into pieces of arbitrary shape and let dry slightly.
Place the peas in the pan and add enough water to cover them, followed by half the amount of water already in the pan. Bring the liquid to a boil and reduce heat. Place the finished peas on the edge of the stove directly in the liquid.
Pour a little oil into a thick-walled saucepan or large saucepan and fry the garlic, celery, carrots, onions and chili over medium heat for about 5 minutes, and then leave, stirring occasionally, on low.
While the vegetables are cooking, puree the chopped tomatoes using a blender. When the vegetables are soft, add the parsley leaves and fry for another 5 minutes, then add the tomato puree and stir everything. Continue cooking for another 20 minutes on low heat. The vegetable mixture should be allowed to thicken and then the peas should be added to it along with the liquid in which they were boiled. Cook everything together for at least 15 minutes, and then add cabbage leaves. Stir and... place pieces of dried ciabatta on top. Drizzle the bread with the remaining olive oil, remove the pan from the heat and let the soup simmer for 10 minutes. Then mix everything, season with salt and pepper and you can serve real pea ribollita on the table.
Tender pea and herb soup
Ingredients for 6 servings
30 g butter
1 onion, finely chopped
5 cups (1.25 L) chicken broth
1 large potato, peeled and cut into small cubes
500 g green peeled green peas
6 outer leaves of iceberg lettuce, chopped
6 mint leaves + a few for serving
125 ml cream
Croutons for serving
Cooking method
Melt butter in a saucepan over medium heat. Saute the onion for 5 minutes (until it becomes transparent and soft). Add broth and potatoes, cook for about 15 minutes. Add peas, iceberg, mint, after boiling, cook for no longer than 3 minutes. Remove from heat and let cool slightly.
The best croutons, or croutons, are made from ciabatta. Just break the bread
with your hands, sprinkle with olive oil, add a drop of balsamico, and place in the oven for 5-8 minutes at 180°C
Using a blender, blend the soup into a smooth puree. Place over low heat, add half the cream and after 5 minutes remove from heat. Season with salt to taste.
When serving, add cream, a couple of mint leaves and croutons to each plate.
Bruschetta with feta and peas
Ingredients for 4 servings
100 g feta marinated in olive oil
3 cups young peas
1 teaspoon fresh lemon zest, finely grated
1 tablespoon finely chopped fresh mint
1 baguette, sliced diagonally into bruschettas and toasted
A small handful of young arugula
Cooking method
Drain the oil from the feta into a separate container.
Place the peas in boiling water for a minute. Drain quickly and place in ice water to preserve color.
You can also use homemade cheese and cottage cheese. Add salt to adjust
perfectly balanced taste of cheese and herbs. This mixture can be stored for a couple of days.
in a refrigerator. Can also be served as a dip for crackers, grissini, sliced
large julienned vegetables.
Blend the peas, lemon zest and 2 tablespoons of olive oil (from the feta) in a blender until almost smooth.
Place the pea puree in a bowl and toss with the feta and chopped mint with a fork. Serve with baby arugula leaves.
Fish pakora with green peas and yogurt sauce
Ingredients for 6 servings
400 g white fish fillet, skinless
1 cup (120 g) fresh peas
1 clove garlic, minced
1 red onion, chopped
1 large chili pepper, finely chopped
1/2 cup parsley
1 tomato, chopped
1 cup (150g) besan chickpea flour (see tip)
1/2 teaspoon baking powder
2 teaspoons curry powder
2 squirrels
1/3 cup (80ml) vegetable oil
Mango chutney, for serving
Yogurt sauce with coriander:
1 1/2 cups chopped coriander leaves
1 cup mint leaves
2 tablespoons grated fresh ginger
1 clove of garlic
1/2 cup (150g) Greek yogurt
1 teaspoon lemon juice
Lemon wedges for serving
Cooking method
Sauce: Combine coriander, mint, ginger, chili and garlic in a blender. Transfer mixture to a bowl. Add yogurt with lemon juice and stir. Cover and place in the refrigerator to steep.
Steam the fish: place it in a holey pan or a special box and place it over another pan of boiling water. Cook for 5-6 minutes until the fish can be flaked easily with a fork. Divide into pieces.
Chickpea flour, or besan, is sold in specialty health stores.
nutrition, gives the dish an Indian flavor, but you can also use other flours
Place the fish, peas, onion, chilli, parsley and tomato in the pan and stir thoroughly. In another bowl, combine flour, baking powder and curry. Season. Add 3/4 cup water until smooth. Mix the dough and fish mixture. Beat the whites. Add to mixture.
Heat the oil in a frying pan over medium heat (until the crumbs begin to sizzle). Spoon the resulting mixture and fry for 2-3 minutes on each side until golden brown. Place on paper towels to absorb excess grease.
Serve hot with coriander yogurt, mango chutney and a lemon wedge.
Soup with green peas and fennel
Ingredients for 4 servings
2 tablespoons olive oil
20 g butter
1 large onion, chopped
4 small fennel tubers or 1 large, finely chopped
2 potatoes, peeled, chopped
1 liter vegetable broth
500 g peas
½ cup sour cream
150 g prosciutto, chopped
2 cups white bread, sliced
Cooking method
In a large skillet, heat the olive oil and butter over medium heat. Add onion, dill and potatoes. Cook, stirring, 10-15 minutes until done. Season to taste.
Add broth and cook over high heat. Reduce heat and simmer for 15-20 minutes, stirring, until vegetables are soft. Add peas and cook for another 2 minutes.
You can add some chopped walnuts to the prosciutto bread crumbs.
Using a blender, blend until pureed. Add sour cream.
Preheat oven to 200˚C, combine prosciutto and bread in a food processor, grinding into crumbs. Transfer to a baking sheet. Bake for 10-15 minutes, stirring occasionally, until golden brown.
Warm the soup over low heat. Add prosciutto crumbles when serving.
Risotto with peas and parmesan
Product composition
60 g butter
2 cups arborio rice
4½ cups hot chicken broth
2/3 cup green peas
¼ cup chopped parmesan
1 tablespoon fresh thyme leaves
Cooking method
Heat oil in a large frying pan, add rice, fry until completely coated with oil.
Pour in a quarter of the hot broth. Increase the heat and continue to cook, stirring, until the liquid is completely absorbed. Repeat the procedure 3 more times.
Combine Parmesan, thyme, remaining butter and green peas. Season with salt and pepper and let sit for 2-3 minutes.
Bon appetit!
Dishes made from green peas include salads, soups, a side dish or sauce; almost anything can be prepared from it. Green peas of some varieties do not need to be blanched, and they can be added fresh to salads, first and second courses. Did you miss a moment and the peas hardened? No problem - put the peas in boiling water for a couple of minutes, then quickly plunge them into cold water (you can even put ice in the water) and the peas will become tender. If your harvest of green peas is too large to eat fresh, freeze them for winter joy. Dishes made from green peas are very diverse.
Ingredients:
¾ stack. chopped onion,
1 ½ cups water,
2 stacks of peas,
2 tbsp. butter,
1 tbsp. flour,
½ cup heavy cream,
salt, pepper, nutmeg.
Preparation:
Put 1 tsp in water. salt, onion and boil. Add peas and cook for 5 minutes. Drain and reserve about ¾ cup. for later use. Melt the butter, add flour and spices and heat until golden brown, stirring so as not to burn. Add cream and water from cooking vegetables, stir and simmer over low heat until thickened. Add vegetables and bring to a boil.
Ingredients:
250 g peas,
2 tbsp. natural yogurt or sour cream,
1 chili pepper,
1-2 cloves of garlic,
2 tsp olive oil,
1 lemon,
1 tbsp. fresh mint.
Preparation:
Boil green peas, cool and grind in a blender. Squeeze the garlic through a press and chop the chili pepper. Mix all ingredients in a blender, add lemon juice and chopped mint.
Dishes made from green peas are very simple to prepare, and soups made with them are hearty and light at the same time. An ideal option for those who are sensitive to their figure.
Ingredients:
6 large tomatoes,
1 onion,
2 cloves of garlic,
300 ml vegetable broth,
400 g peas,
2 tbsp. tomato paste,
2 tbsp. greenery,
salt pepper.
Preparation:
Place whole tomatoes, halved onion and garlic on a baking sheet and place in a hot oven for 30 minutes until the vegetables are soft and lightly crusted. Boil the peas and place in a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Place all ingredients in a saucepan, add salt and pepper, bring to a boil and serve, sprinkled with herbs.
Ingredients:
1 stack green peas,
300 g fresh cucumbers,
2 boiled eggs,
100 g sour cream,
2 tbsp. dill greens,
1.3 liters of water,
salt, pepper - to taste.
Preparation:
Boil the peas in water, pour into a pot, add chopped eggs, cover with a lid and place in the oven over medium heat for 20 minutes. When serving, cut the cucumbers into slices into the soup, add herbs and sour cream.
Ingredients:
750 ml broth,
100 g pasta,
500 g green peas,
100 g ham or smoked meat,
50 g butter,
1 onion,
3 tbsp. grated cheese
salt, pepper - to taste.
Preparation:
In half the amount of oil, fry the chopped onion and meat products cut into small cubes. Pour in the broth, cover with a lid and simmer over low heat for 30 minutes. Add small pasta and cook until done. A couple of minutes before cooking, add the remaining butter, cheese, salt and pepper. When serving, sprinkle with cheese and herbs.
Ingredients:
1 leek,
500 g peas,
1 tbsp. butter,
2 ½ cups vegetable broth,
¼ cup chopped mint,
1 tsp lemon juice,
sour cream, salt, ground black pepper.
Preparation:
Melt the butter, add chopped leeks, salt, pepper and simmer, stirring, for 3 minutes. Add broth and bring to a boil. Then add the peas and bring to a boil again, reduce the heat and simmer until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Puree the soup using a blender and serve with lemon juice and herbs. Place 1 tbsp on each plate. sour cream.
Ingredients:
1 kg peas,
4 stacks water,
1 head of lettuce,
¼ tsp. ground white pepper,
2 tbsp. soft cream cheese,
3 tbsp. butter,
a pinch of lemon zest,
salt.
Preparation:
Melt the butter in a saucepan, add the chopped lettuce and heat for 5 minutes. Add the peas and simmer, stirring, for 15 minutes. Pour in water, reduce heat to medium and simmer for 25 minutes. Cool slightly and puree in a blender, then heat it to a boil, adding salt and pepper. Serve topped with cream cheese.
Ingredients:
1 carrot,
1 parsley root,
¼ celery root,
¼ head of white or cauliflower,
200 g green peas,
½ tbsp. butter,
salt, herbs.
Preparation:
Cut the vegetables and roots into thin strips, add salt and simmer over medium heat with butter. Then add broth and cook until done. Boil the cabbage separately and place in a sieve. Combine all ingredients, let it boil and serve, sprinkled with herbs.
Add green peas to side dishes and main courses, and they will sparkle in a new way!
Ingredients:
150-200 g bacon,
1 onion,
300 g rice,
2-3 tbsp. white wine,
1 liter vegetable or chicken broth,
250 g peas,
1 tbsp. sour cream, yogurt or creme fraiche,
1 tbsp. grated cheese
butter for frying, salt.
Preparation:
Fry finely chopped bacon with chopped onion in butter. Add risotto rice, wine, stir and gradually pour in the broth. Add the peas and cook over medium heat until the peas are soft. Season to taste and add yoghurt and cheese. Stir, let stand for 3 minutes and serve.
Ingredients:
350 g peas,
3 shallots,
bunch of lettuce,
50 g butter,
2 tbsp. water,
3-5 tbsp. white wine,
a pinch of sugar, salt.
Preparation:
Melt the butter in a frying pan, add the peas, chopped onion and shredded lettuce, stir and simmer for a little while. Pour in water and wine, sprinkle with sugar and salt, cover with a lid and simmer for 10-15 minutes.
Ingredients:
200 g peas,
1 onion,
1-2 cloves of garlic,
1 young zucchini,
a handful of asparagus,
1 bunch of spinach,
150 ml cream,
100 g grated cheese,
boiled pasta,
vegetable oil for frying.
Preparation:
Fry the finely chopped onion with garlic in vegetable oil for 2 minutes, add peas, zucchini, cut into pieces, blanched asparagus and spinach. Simmer until soft, add cream, bring to a boil and simmer for 3-4 minutes. Place the cheese and pour the whole mixture over the pasta, previously boiled in salted water.
Ingredients:
450 fresh mushrooms,
300 g peas,
2-3 tbsp. white wine,
3 tbsp. creme fraiche or natural yogurt,
1 tbsp. greenery,
salt, pepper - to taste.
Preparation:
Fry the mushrooms and peas in butter for 3 minutes, add wine and creme fraiche (it can be replaced with sour cream), season to taste and simmer over medium heat under the lid. When serving, sprinkle with chopped herbs.
Ingredients:
300 g meat,
2-3 potatoes,
1 onion,
1 carrot,
300 g peas,
1 tbsp. tomato paste.
Preparation:
Cut the meat into cubes and boil. Strain the broth. Chop the onion and fry in vegetable oil, add meat, diced carrots and potatoes, peas, tomato paste. Stir, add broth, salt and pepper and cook over medium heat until tender.
(breakfast idea)
Ingredients:
200-300 g boiled pasta,
200 g peas,
200 g broccoli,
grated cheese,
5-7 eggs.
Preparation:
Fry vegetables and pasta in olive oil (you can use leftovers from the evening), add salt and pepper. Scramble the eggs with a fork, you can add a little cream or sour cream, pour in the mixture of pasta and vegetables and place in a hot oven. A few minutes before cooking, sprinkle the frittata with cheese.
Ingredients:
300 g meat,
1 onion,
1 carrot,
1 sweet pepper,
7-8 potatoes,
400 g peas,
salt, pepper, saffron, herbs.
Preparation:
Place the diced meat in a pan, add water and let it cook. From the moment it boils, reduce the heat and cook the meat for 20 minutes. Fry onions, carrots and bell peppers in a frying pan and add to the meat. Meanwhile, cut the potatoes into cubes and add to the pan with the meat. When it is almost cooked, add the peas, salt and pepper and cook for 5 minutes. Remove the pan from the heat, add a little saffron and cover the pan with a towel and let it simmer. When serving, sprinkle with herbs.
Rice and peas side dish
Ingredients:
500 g peas,
2 stacks rice,
1 tbsp. butter,
4 stacks water,
salt, nutmeg - to taste.
Preparation:
Boil the peas until tender and place in a sieve. Fry the rice in oil, stirring, add boiling water, add salt and cook over low heat until tender. Mix the finished rice with peas and season with nutmeg.
Ingredients:
1 kg peas,
200 g ham,
500 g onions,
1 ½ cups water,
6-7 tbsp. olive oil,
pepper, salt, dill - to taste.
Preparation:
Fry the onion in olive oil, add the peas and diced ham. Salt, pepper, add dill and pour in water. Bring to a boil, cover and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. You can serve rice as a side dish.
Green peas with rice in the microwave
Ingredients:
2 stacks long grain rice,
2 stacks peas,
2 sweet green peppers,
2 cm ginger root,
4 tbsp. butter,
4 onions,
2 cm cinnamon sticks,
4 ½ cups water,
salt.
Preparation:
Place the butter in a deep bowl and microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, chop the cinnamon finely and add everything to the oil. Set the timer for 3 minutes on high power - the onions should become translucent. Add rice, add water, salt and cook for 12 minutes at full power until the rice is cooked but not mushy. Microwave for a couple of minutes, then separate the rice grains with a fork.
Ingredients:
400 g spaghetti,
200 g ham,
1 tbsp. olive oil,
1 stack peas,
¾ stack. basilica,
¼ cup grated parmesan cheese,
2 cloves of garlic,
5 tbsp. olive oil,
¼ cup chopped walnuts,
salt, pepper - to taste.
Preparation:
Boil the spaghetti in salted water, drain and rinse. Fry diced ham in olive oil until brown. Boil the peas in salted water and place in a sieve. Using a blender, puree peas, basil, grated cheese, pressed garlic, walnuts and olive oil. Season with salt and pepper. Stir in sautéed ham. Serve the spaghetti with pea pesto and plenty of grated cheese.
Ingredients:
1 cup carrots, thinly sliced
400 g peas,
3 tbsp. butter,
⅓ stack. brown sugar,
1 tbsp. lemon juice,
salt, pepper - to taste.
Preparation:
Combine butter, carrots, sugar and lemon juice in a saucepan, place over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and simmer, stirring, until the peas are soft. Season with salt and pepper.
Pea and tomato salad
Ingredients:
2 finger tomatoes
½ cup peas,
1 tbsp. grated cheese
1 tbsp. red wine vinegar,
1 tbsp. olive oil,
1 ½ cups chopped lettuce,
1 clove of garlic,
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.
Preparation:
Blanch the peas for 3 minutes in boiling water, then plunge them into ice water. Place on a sieve and dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, mix oil, vinegar, pressed garlic, sugar, salt, dried basil and shake well to obtain a homogeneous mixture. Combine tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.
Ingredients:
15 pieces of small new potatoes,
1 ½ cups peas,
100-150 g soft cream cheese with herbs,
¼ cup milk,
salt pepper.
Preparation:
Boil the potatoes in boiling water, drain and dry. Boil the peas in boiling water for 10-15 minutes and drain on a sieve. Mix cheese with milk, add salt and heat over low heat until boiling. Mix potatoes and peas and pour sauce over them.
Have fun preparing dishes from green peas and serving them to your family. Bon appetit!
Larisa Shuftaykina
Peas came into our lives a very long time ago. Over the years from peas a lot has been invented many different dishes. Its benefits for our body are simply inestimable; it is worth our attention as often as possible.
The most common dishes from peas are pea soup and pea puree, but these are far from the only dishes, which can be prepared with a pack of peas in the kitchen cabinet. Try some of these recipes to add variety to your family's diet.
- Pea cutlets
- Deep fried pea balls
- Pea casserole
- Vegetable casserole with peas
- Vegetable aspic with peas
- Peas with rice and ham
Pea cutlets
Pea cutlets Delicious and satisfying pea cutlets will be a great variety for your family. They can be easily prepared during Lent, and they can also be served instead of a traditional side dish for meat dishes or various salads.
Your kids will love these cutlets. I serve them as pancakes with sour cream or any other sauce you like.
To prepare pea cutlets you will need:
- Dried peas – 300 g;
- Chicken egg – 1 piece;
- Onions – 50 g;
- Carrots – 50 g;
- Salt - to taste;
- Ground pepper - to taste;
- Wheat flour – 4 tablespoons;
- Garlic – 2-3 cloves;
- Refined sunflower oil - for frying.
Let's start cooking:
- For cooking, it is better to pre-soak peas in water for 5 hours or overnight, but if you soak them overnight, keep them in a cool place so that they do not ferment.
- Let the peas cook. It should be cooked until done. Don’t pour too much water, better add it during cooking if necessary, because if there is a lot of it, you won’t be able to drain it. Allow the finished peas to cool to room temperature.
- Peel the onion and chop coarsely.
- Peel the carrots and cut into pieces as desired.
- Peel the garlic.
- When the peas have already cooled, pass them through a meat grinder along with onions, carrots and garlic.
- Season the resulting mass with salt and pepper to your taste.
- Add the egg to the cutlet mass and mix everything well just with your hands.
- Then add flour to the mixture, add it 1 tablespoon at a time, knead thoroughly after each spoon. The amount of flour may vary depending on the dryness of the peas and the quality of the flour. You should get a dense mass, but not too tight.
- Form cutlets from this mass. Fry the cutlets in vegetable oil until golden brown on both sides.
- Serve the finished cutlets with sour cream, other sauce or vegetable salad.
Bon appetit!
Deep fried pea balls
Deep fried pea balls Pea balls An excellent dish for any occasion, they can be prepared simply for lunch or served on a holiday table. The dish is very nutritious and no less tasty.
Smoked cheese gives the balls a pleasant aroma and smoked taste, making them more tasty. My children love them very much and eat them with great pleasure. These balls are most delicious when hot, until the crust loses its crunch.
To make pea balls you will need:
- Boiled peas – 350 g;
- Smoked sausage cheese – 150 g;
- Green or onion - to taste;
- Egg – 1 piece;
- Breadcrumbs - 3 tablespoons;
- Ground pepper - to taste;
- Salt - to taste;
- Flour – 4 tablespoons;
- Fresh dill - to taste.
Let's start cooking:
- The peas must first be filled with water. Then drain the water, add fresh water, add a little baking soda for faster cooking and set to cook. It must be cooked until fully cooked. The peas should be thick, so do not add a lot of water for cooking, it is better to add more if necessary. Do not salt peas when cooking.
- Let the cooked peas cool to room temperature. Then, if necessary, grind it using a blender or meat grinder.
- Peel the onion and chop it as finely as possible, you can grate it. Add to peas.
- Chop the green dill as finely as possible. Also add it to the peas.
- Sprinkle breadcrumbs over the peas, break the egg, and add salt and pepper to your taste.
- Grate the cheese onto a fine grater directly to the peas.
- Mix the whole mass thoroughly, let the mass stand for 15 minutes.
- Form balls from the pea mixture and roll them in flour.
- Take the smallest saucepan, preferably stainless steel. You should not take a large one, the balls must be cooked and for a large pan you will need to use too much oil.
- Once the oil is hot enough, carefully drop the balls into it. While they are boiling in the oil, stir them gently. Fry them until golden brown.
- Then take a large plate and cover it with a paper towel or thick napkins. Place the balls on a lined plate to remove any unnecessary oil from the balls.
Your pea balls are ready to serve!
Pea casserole
Pea casserole This pea casserole will be another one in your cookbook. It turns out very tender and pleasant to the taste. Peas make it very nutritious and can be used as an independent dish for lunch or dinner. You can serve it with salads or meat or fish dishes.
To make pea casserole you will need:
- Dried peas – 250 g;
- Full-fat sour cream – 2 tablespoons;
- “Dutch” cheese – 100 g;
- Egg - 3 pieces;
- Ground coriander - a quarter teaspoon;
- Salt - to taste;
- Ground pepper - to taste;
- Refined sunflower oil – 2 tablespoons.
Let's start cooking:
- Peas must first be cooked until fully cooked. If you want to make a casserole for breakfast, you can cook the peas the night before, so the casserole will take a minimum of time in the morning.
- Allow the finished peas to cool to room temperature. If necessary, grind it using a blender or meat grinder.
- Grate the hard cheese into the now cooled peas using the finest grater. You can replace it with smoked sausage, then the casserole will also smell like smoked meat.
- Break the eggs into a separate bowl, add all the sour cream to the eggs (I often put 2 times more than in the recipe, it tastes better to me). Mix eggs with sour cream using a fork. Pour the mixture into the peas.
- Add salt and pepper to your taste.
- Add ground coriander and 1 tablespoon vegetable oil.
- Mix everything thoroughly. You can do this using a blender or mixer.
- Next, take a baking dish and grease it with the remaining oil. Place the pea mixture into the casserole dish.
- Place the pan in the oven, preheated to 180°, bake the pea casserole for 30 minutes, it should brown.
- Remove the casserole from the oven and let it cool. It is better not to serve it hot, it may crumble, but when it cools, it will become denser and will hold its shape.
Enjoy your meal!
Potato casserole with peas
Potato casserole with peas This casserole is a great way to avoid throwing away food. If you have mashed potatoes or peas in the refrigerator, then you can prepare such a wonderful dish from them.
This casserole goes great with vegetable salads in the summer, and in winter it goes great with Chinese cabbage salad. It turns out everything is very simple, cheap and incredibly nutritious.
To make pea and potato casserole you will need:
- Potatoes – 300 g;
- Dry peas – 100 g;
- Onions – 50 g;
- Egg – 1 piece (large);
- Salt - to taste.
Let's start preparing the casserole:
- You need to first add water to the peas, so they will cook much faster. (If I want to cook it for lunch, I pour in the peas in the morning while breakfast is heating up).
- Then drain the water in which the peas have swollen and fill with clean water. (Don’t pour a lot of water, you don’t need liquid puree, it’s better to add water during the cooking process, because you won’t be able to remove the excess liquid later. But if it turns out that the puree is a little liquid, grind dry peas in a coffee grinder to flour, and add them to more hot puree, this will add thickness).
- Cool the finished puree.
- Peel the potatoes and cook them until tender.
- While the potatoes and peas are cooking, prepare the onions. To do this, peel it and cut it as small as possible. Fry the onion as for soup in 2 tablespoons of vegetable oil.
- When the potatoes are cooked, drain all the water and mash them, pouring the fried onions into them instead of butter.
- Combine both purees.
- Add the egg to the pea and potato mixture and season with salt and pepper to your taste. (I sometimes add sour cream or mayonnaise, it turns out more tender).
- Take a baking dish and grease it with the remaining vegetable oil.
- Place the pan in the oven, preheated to 180°, bake until golden brown. (I do not indicate the time, because each housewife has her own mold size and baking will take place differently).
- Remove the casserole from the oven and let it cool. It is best served chilled to room temperature.
Bon appetit!
Vegetable casserole with peas
Vegetable casserole with peas I call this casserole “hello from summer”; in winter, this casserole goes just right. It goes with any meat dish or even fish. Children eat this casserole with great pleasure.
Its biggest advantage is that all the ingredients can be purchased at any time of the year or prepared yourself in the summer, when vegetables are very affordable. Be sure to prepare this tasty and healthy dish for your family.
To prepare vegetable casserole with peas:
- Green peas – 300 g;
- Cauliflower – 500 g;
- Carrot – 100 g;
- Sweet bell pepper – 100 g;
- Egg – 4 pieces (large);
- Wheat flour – 50 g;
- Salt - to taste;
- Ground pepper mixture - to taste;
- Breadcrumbs - 3 tablespoons;
- Butter – 20 g;
- “Dutch” cheese – 200 g.
Let's start cooking:
- To prepare, you need to immediately prepare all the ingredients.
- If the peas are frozen, then pour them into a colander and let them defrost gradually while you prepare the rest of the vegetables. If you do not have frozen peas and cannot purchase them, you can replace them with canned green peas.
- Take cauliflower and separate the florets.
- Peel the carrots and cut them into thick slices.
- Place a saucepan with a small amount of water on the fire. Let it boil.
- As soon as the water boils, pour the carrots into it and let the carrots blanch for 10 minutes.
- Then add all the cabbage and let them blanch together for another 5 minutes.
- Drain the vegetables in a colander. Let them cool down.
- Cut the pepper in half, remove the core with seeds, and finely dice the pepper.
- Cooled vegetables, cabbage and carrots, also cut into small cubes. It is advisable that all vegetables are not much larger than the size of peas.
- Peel the onion and chop it as finely as possible.
- Combine all the vegetables and mix them well together.
- Now take the eggs and separate the whites from the yolks in different dishes.
- Add salt to the whites to taste for the entire casserole, and also pepper to your taste. Mix the whites well with a fork.
- Add protein to vegetables, mix vegetables and protein well.
- Take the cheese and grate it on a coarse grater into a separate bowl. Add half the cheese to the vegetable mixture. Stir the mixture with the cheese until it spreads evenly.
- Now take the yolks, beat them with a fork, adding a little salt. Gradually add all the casserole flour into the yolks a little at a time. The mass should be homogeneous without lumps.
- Now mix both masses (vegetable and flour) into one - this will be our casserole dough.
- Now take a baking dish. Grease the bottom and sides of the mold very generously with butter; it is better if it is soft, so it will be easier for them to grease.
- Now sprinkle the bottom and sides of the mold with breadcrumbs, after sprinkling, press them with your hand, they should cover the butter well, creating a small layer of breadcrumbs. If you don’t make such a layer, then getting the casserole out of the mold will be quite problematic.
- Place the casserole mixture into the pan. Sprinkle it with the remaining cheese.
- Place your casserole dish in the oven preheated to 180°. Bake the casserole for 40-50 minutes depending on the size of the pan. The cheese will indicate its readiness; when it is ready, it will turn brown.
- Let the casserole cool a little, preferably until just warm, so its taste is most pleasant.
- You can shake the cooled casserole out of the pan; I always leave the casserole in the pan, cut it into pieces and place it on plates.
Bon appetit!
Pasta with peas and cauliflower
Pasta with peas and cauliflower Pasta is a completely everyday and ordinary food. But even they can be prepared in a very unusual and tasty way. This recipe is perfect for people who fast.
The dish is vegetable, with the exception of pasta, of course, but despite the fact that there is no meat in it, it is very nutritious and will easily fill you up.
To make pasta with peas and cauliflower you will need:
- Pasta – 200 g;
- Green peas – 250 g;
- Cauliflower – 250 g;
- Salt - to taste4
- Onion – 100 g;
- Refined sunflower oil – 2 tablespoons;
- Greens - to taste.
Let's start cooking:
- The first thing to prepare is the cauliflower. It requires the longest preparation. You need to separate the inflorescences from the cabbage. Boil these inflorescences in very slightly salted water until cooked, that is, until soft. Then place the cabbage in a colander and let all the liquid drain. Let it cool.
- While it cools, peel the onion and chop it into small pieces, roughly as for soup.
- Cut the cooled cabbage into cubes, approximately 0.5 cm in size, but naturally the inflorescences are not all even and therefore the pieces will of course turn out all different, but try to approximately maintain the size.
- Pour vegetable oil into a frying pan and pour all the onions on it, fry the onions until soft and transparent.
- Then add cauliflower to it.
- Fry them together and add a little more salt and pepper to your liking. (I fry for no more than 7 minutes on high heat).
- It is better to take small pasta; for this dish I buy pasta in the shape of shells. Boil them the way you usually boil them. Once they are ready, place them in a colander and rinse.
- Pour the pasta into the frying pan with the cabbage, stir quickly so that they do not stick together, if necessary, add oil, butter or the same vegetable oil. Fry everything together for no more than 4 minutes.
- Drain the liquid from the peas and add them to the pasta fried with cabbage. Mix everything.
- Chop the greens very finely, add them to the dish and mix thoroughly.
This pasta can be served with sour cream or cheese sauce.
Bon appetit!
Vegetable aspic with peas
Vegetable aspic with peas This dish is perfect for everyday life and holidays.. It will perfectly decorate any table. This aspic with peas and other vegetables will add a lot of new bright colors to any table on any occasion. This treat will be appreciated by your guests.
To prepare vegetable aspic with vegetables and peas you will need:
- Canned green peas – 100 g;
- Canned corn – 100 g;
- Sweet bell pepper – 50 g;
- Fresh champignons – 100 g;
- Carrots – 50 g;
- Green onion - to taste;
- Olives – 40 g;
- Bay leaf – 1 piece;
- Allspice peas – 3 pieces;
- Parsley - 3 sprigs;
- Dill – 3 sprigs;
- Gelatin – 20 g.
Let's start cooking:
- First you need to prepare the mushrooms. They are the only ones that require pre-cooking and you will need mushroom broth.
- Rinse the mushrooms thoroughly. Remove any excess from the mushrooms. Cut them into thin slices. Place in a 2 liter saucepan.
- Peel the carrots, cut into thin slices and place them in the pan with the mushrooms.
- Pour 500 ml of water over the mushrooms and carrots. Place the pan on the stove. Add salt to the water according to your taste. Add bay leaf and allspice to the mushrooms. Cook everything until the mushrooms are ready.
- While the mushrooms are cooking, pour in the gelatin.
- When the mushrooms are ready, throw them and the carrots into a colander. Don't throw out the broth, you need it.
- Add gelatin to the broth and stir well until it dissolves completely. Taste the broth for salt and add more if necessary. Let the broth cool.
- For further preparation, take a beautiful transparent dish; if you then transfer the aspic onto a dish, then take any one.
- Drain the corn and peas. Pour them into the prepared bowl.
- Peel the pepper from seeds, cut it into thin strips or small cubes, it is at your discretion. Also put it in a bowl for aspic.
- Finely chop the green onions and add to the rest of the ingredients.
- Tear the dill and parsley so that the leaves are whole, this will make the aspic look much better.
- Add cooled mushrooms and carrots. Mix everything.
- Pour cooled broth with gelatin over all ingredients.
- Place the pan with the filling in the refrigerator until it cools completely.
- If you transfer the aspic onto a dish, then you need to place the form in which it solidified in hot water for 10 seconds. Press the dish onto the top of the pan and quickly turn it over.
You can also prepare the aspic in layers. In order to do this, you need to layer the ingredients one by one, pour each ingredient with broth and put it in the refrigerator to harden, then lay out the next one, pour it again and let it harden, and so on until you have laid out all the ingredients in layers. This task is quite troublesome and takes a lot of time, but it turns out very beautifully.
Enjoy your meal!
Pork with peas in spicy sauce
Pork with peas in spicy sauce If you want to cook pork in an unusual way, then this recipe will be a godsend for you. The dish is just not really tasty.
The peas in it go very well with meat. The spicy sauce makes everything together very tasty and quite unusual. This pork can be easily served on a festive table to treat guests.
To prepare pork with peas you will need:
- Pork – 500 g;
- Green peas – 2 cups;
- Corn starch – 2 tablespoons;
- Chicken broth – 250 ml;
- Sugar – 25 g;
- Voza – 30-40 ml;
- Apple vinegar – 25 ml;
- “Classic” soy sauce – 3 tablespoons;
- Ketchup is not spicy - 3 tablespoons;
- Refined sunflower oil – 1 tablespoon;
- Peanuts – 50 g;
- Garlic – 2 cloves;
- Canned pineapple – 200 g;
- Green onion - to taste;
- Fresh ginger – 2 teaspoons.
Let's start cooking:
- You can take meat from any part you like. (I always buy meat from the hind leg). Rinse the meat under running water. Cut the meat into pieces, approximately 2-3 cm in size, no more, but not less than 2 cm.
- Take a large bowl that will fit the meat and allow you to mix it.
- Pour the broth into this bowl; you can replace it with dry wine diluted with water 1:1, namely, pour half a glass of wine and dilute with half a glass of water. By the way, with wine it turns out very tasty and even more unusual.
- Add 1 tablespoon of corn starch, you can replace it with potato starch, but the taste will change slightly and you need less of it than corn starch, mix well so that the starch does not form lumps.
- Pour the chopped meat into a bowl and mix well, all the meat should be coated with the broth and starch.
- Place a thick skillet on the stove, I use an old cast iron skillet. Pour vegetable oil into it.
- When the oil in the frying pan is hot, pour all the meat into it. Fry the meat until golden brown, but do not fry too much; the meat should just begin to brown slightly.
- While the meat is frying, pour the rest of the starch and sugar into a separate bowl, mix them, add water and vinegar, mix thoroughly.
- Add soy sauce and ketchup.
- Mix thoroughly until the ingredients become a homogeneous mass.
- Beat the peanuts until they become coarse crumbs.
- Chop the green onions as you wish.
- Ginger root needs to be grated on a fine grater, you should get 2 teaspoons.
- Peel the garlic, chop it as finely as possible, no need to pass it through a press.
- You can take the peas frozen; if they are frozen, take them out in advance and defrost them. You can replace frozen peas with canned ones, but then choose the highest quality and softest ones.
- Drain the syrup from the canned pineapple; it is better to discard it in a colander so that all the syrup drips out. It is better to buy pineapple cut into pieces; if you have it in rings, cut it into pieces of about 1 centimeter.
- When the meat starts to brown, add green onions, peanuts, ginger and garlic. Mix everything and fry together for 1-2 minutes.
- Add peas and pineapple to the meat, fry everything together for another 3 minutes.
- Then add the starch mixture to the meat, mix everything well and simmer for another 2 minutes.
- Remove the meat from the stove.
You can serve this meat with any side dish to suit your personal taste.
Bon appetit!
Peas with rice and ham
Peas with rice and ham This rice recipe is my favorite. It combines rice and peas along with ham and a creamy omelette. The taste is rich and delicate. This rice is very nutritious thanks to peas and ham.
Since the summer I have been preparing fresh peas, freezing them, so that in winter I can easily prepare such a tasty dish.
To prepare peas with rice and ham you will need:
- Green peas – 300 g;
- Dry rice – 200 g;
- Ham – 200 g;
- Egg - 3 pieces;
- Refined sunflower oil – 3 tablespoons;
- Salt - to taste;
- Soy sauce - to taste.
Let's start cooking:
- The first thing you need to do is prepare the rice. I always take a round one, but you can also take a long one, it’s optional. Cook the rice until almost done; it should remain completely, slightly, undercooked. Once it is ready, rinse it well.
- Boil the peas for 5 minutes, discard the finished peas in a colander.
- Take the eggs, break them into a deep bowl, beat them with a fork, and add a little salt to them.
- Fry the omelette in a frying pan with a small amount of vegetable oil. Fry it on both sides until cooked. Cool the finished omelette and cut it into thin strips.
- Cut the ham into small cubes.
- Then take a deep frying pan and pour oil into it. When the oil is hot, add the ham and peas and fry them together for a couple of minutes.
- Then add rice and chopped omelette to the pan.
- Sprinkle everything with soy sauce to your liking. I don’t put salt in the dish at all; I completely replace it with soy sauce.
- Let everything fry together for another 2 minutes.
- Remove the pan from the stove.
Your peas, rice and ham are ready!
Potato casserole with peas and trout
Potato casserole with peas and trout If you love potato casseroles and fish pies, then you will definitely like this casserole recipe. This casserole is simply two in one.
The trout makes the casserole moist, and the peas add tenderness and make it more nutritious. Feeding healthy fish to children using this casserole is as easy as shelling pears; they eat it with pleasure, thanks to the peas that they love so much.
To prepare potato casserole with peas and trout you will need:
- Green peas – 200 g;
- Trout fillet – 200 g;
- Cheese “Dutch” or “Russian” – 200 g;
- Potatoes – 0.5 kg;
- Salt - to taste;
- Butter – 25 g;
- Egg – 1 piece;
- Flour – 3 tablespoons;
- Ground black pepper - to taste;
- Ground nutmeg - to taste.
Let's start cooking:
- You should start cooking with potatoes. It needs to be cooked until cooked, when it is ready, drain all the water from it. Salt the potatoes to your taste, add pepper and nutmeg to taste. Add butter and process as usual.
- Let the potatoes cool to room temperature.
- After it has cooled, add the egg and flour to it, mix everything thoroughly. You will get something like a test.
- Take a baking dish and grease it with vegetable oil. (For any casserole, I grease the pan generously with butter or margarine and sprinkle with breadcrumbs).
- Place the fish fillet on top of the potatoes. (If you don't have fillets, you can simply cut the fish fillets off the bones yourself). Lightly salt and pepper the fish to your liking.
- Sprinkle green peas on the fish; you can use ice cream, but then defrost it first. It is not advisable to use canned ones, but if there is no other option, you can use peas from a can.
- Take half the cheese and grate it on top of the peas using a coarse grater.
- Then place the second part of the potatoes on top.
- Grate the second part of the cheese on top of the potatoes using a coarse grater.
- Place the pan in the oven, preheated to 180°, bake until the cheese is browned.
- Remove the casserole from the oven and let it cool slightly.
These wonderful pea dishes are often prepared in our kitchen. Try to cook them too.
Enjoy your meal!
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Lifestyle Correspondent I have compiled a selection of recipes from Flavor.ua for dishes with green peas, which I recommend trying to cook this coming weekend.
Tender pea and herb soup
30 g butter
- 1 onion, finely chopped
- 5 cups (1.25 L) chicken broth
- 1 large potato, peeled and cut into small cubes
- 500 g green peeled green peas
- 6 outer leaves of iceberg lettuce, chopped
- 6 mint leaves + a few for serving
- 125 ml cream
- croutons for serving
Cooking time: 45 min. Number of servings: 6
How to cook:
1. Melt butter in a saucepan over medium heat. Saute the onion for 5 minutes (until it becomes transparent and soft). Add broth and potatoes, cook for about 15 minutes. Add peas, iceberg, mint, after boiling, cook for no longer than 3 minutes. Remove from heat and let cool slightly.
The best croutons, or croutons, are made from ciabatta. Just break the bread
with your hands, sprinkle with olive oil, add a drop of balsamico, and place in the oven for 5-8 minutes at 180°C
2. Using a blender, beat the soup into a homogeneous puree. Place over low heat, add half the cream and after 5 minutes remove from heat. Season with salt to taste.
3. When serving, add cream, a couple of mint leaves and croutons to each plate.
Bruschetta with feta and peas
To prepare you will need:
100 g feta marinated in olive oil
- 3 cups young peas
- 1 teaspoon fresh lemon zest, finely grated
- 1 tablespoon finely chopped fresh mint
- 1 baguette, sliced diagonally into bruschettas and toasted
- a small handful of young arugula
Phillip Castleton/Bauersyndication.com.au
Cooking time: 30 min. Number of servings: 4
How to cook:
1. Drain the oil from the feta into a separate container.
2. Place the peas in boiling water for a minute. Drain quickly and place in ice water to preserve color.
You can also use homemade cheese and cottage cheese. Add salt to adjust
perfectly balanced taste of cheese and herbs. This mixture can be stored for a couple of days.
in a refrigerator. Can also be served as a dip for crackers, grissini, sliced
large julienned vegetables
3. Beat the peas, lemon zest and 2 tablespoons of olive oil (from the feta) in a blender until almost smooth.
4. Place the pea puree in a bowl and toss with the feta and chopped mint with a fork. Serve with baby arugula leaves.
Fish pakora with green peas and yogurt sauce
To prepare you will need:
400 g white fish fillet, skinless
- 1 cup (120g) fresh peas
- 1 clove of garlic, minced
- 1 red onion, chopped
- 1 large chili pepper, finely chopped
- 1/2 cup parsley
- 1 tomato, chopped
- 1 cup (150g) besan chickpea flour (see tip)
- 1/2 teaspoon baking powder
- 2 teaspoons curry powder
- 2 squirrels
- 1/3 cup (80ml) vegetable oil
- mango chutney, for serving
yoghurt sauce with coriander:
- 1 1/2 cups chopped coriander leaves
- 1 cup mint leaves
- 2 tablespoons grated fresh ginger
- 1 clove of garlic
- 1/2 cup (150g) Greek yogurt
- 1 teaspoon lemon juice
- lemon wedges for serving
Cooking time: 45 min. Number of servings: 6
How to cook:
1. Sauce: Combine coriander, mint, ginger, chili and garlic in a blender. Transfer mixture to a bowl. Add yogurt with lemon juice and stir. Cover and place in the refrigerator to steep.
2. Steam the fish: place it in a holey pan or a special box and place it over another pan of boiling water. Cook for 5-6 minutes until the fish can be flaked easily with a fork. Divide into pieces.
Chickpea flour, or besan, is sold in specialty health stores.
nutrition, gives the dish an Indian flavor, but you can also use other flours
3. Place the fish, peas, onion, chilli, parsley and tomato in the pan and stir thoroughly. In another bowl, combine flour, baking powder and curry. Season. Add 3/4 cup water until smooth. Mix the dough and fish mixture. Beat the whites. Add to mixture.
4. Heat the oil in a frying pan over medium heat (until the crumbs begin to sizzle). Spoon the resulting mixture and fry for 2-3 minutes on each side until golden brown. Place on paper towels to absorb excess grease.
5. Serve hot with coriander yogurt, mango chutney and a lemon wedge.
Soup with green peas and fennel
To prepare you will need:
2 tablespoons olive oil
- 20 g butter
- 1 large onion, chopped
- 4 small fennel tubers or 1 large, finely chopped
- 2 potatoes, peeled and chopped
- 1 liter of vegetable broth
- 500 g peas
- ½ cup sour cream
- 150 g prosciutto, chopped
- 2 cups white bread, sliced
Cooking time: 45 min. Number of servings: 4
How to cook:
1. In a large skillet, heat the olive oil and butter over medium heat. Add onion, dill and potatoes. Cook, stirring, 10-15 minutes until done. Season to taste.
2. Add broth and cook over high heat. Reduce heat and simmer for 15-20 minutes, stirring, until vegetables are soft. Add peas and cook for another 2 minutes.
How to cook:
1. Heat oil in a large frying pan, add rice, fry until it is completely coated with oil.
2. Pour in a quarter of the hot broth. Increase the heat and continue to cook, stirring, until the liquid is completely absorbed. Repeat the procedure 3 more times.
3. Combine Parmesan, thyme, remaining butter and green peas. Season with salt and pepper and let sit for 2-3 minutes.
Using materials from Flavor.ua
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