Pea side dish recipe

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How to make savory pea puree for a side dish

Sunday, September 23, 2018 20:32 + to quote book

How to make savory pea puree for a side dish

One of the cheapest and most satisfying side dishes is pea puree. It’s not at all difficult to prepare it deliciously, you just need to know the proportions of water and peas. A step-by-step recipe with photos will help you understand several rules. 1st - the peas are constantly soaked before cooking for 3-5 hours, so that they are saturated with water and softened.

Secondly, it is necessary to add salt when the peas are one hundred percent boiled, otherwise they will remain tough. This rule is not only for peas, but for all legumes: beans, lentils, chickpeas, beans.

Third, mash the peas when almost all the water has been absorbed, otherwise the puree will turn out watery and you will have to evaporate the excess water. Usually, fried onions, grated garlic or fried bacon are added to pea puree for a richer taste. But you can cook it without additives - it will also be delicious.

• chopped polished peas - 1 cup;
• water – 3 cups (+ for soaking);
• salt - to taste;
• onions - 2 large heads;
• vegetable oil – 3 tbsp. l.

How to make pea puree

It is better to take split peas for puree, in halves - they will soften more quickly when soaked and will boil perfectly. Fill the peas with cool water, rinsing them a couple of times before. Leave for 4-5 hours.

We express the water. After soaking, the peas must be washed under running water; it is more convenient to do this in a colander or sieve.

Transfer to a saucepan or cauldron. Pour in three glasses of water. Put it on high heat.

As soon as it boils, collect the foam, turn the flame down to the lowest setting and leave to simmer, loosely covering with a lid.

Cook the peas for about an hour until all the water is absorbed. The peas will become very soft and well cooked.

For the dressing, fry the onion. Cut the onions into small cubes, pour them into a frying pan with hot oil and brown until the desired color. Select the degree of frying according to your own taste - some people like sweetish, almost transparent onions, others like them fried to a brownish color.

Mash the peas with a masher. If it comes out watery, put it on low heat and evaporate the excess liquid. Be sure to mix with a spoon, otherwise it will stick to the bottom and burn.

Place the fried onion and butter into the peas. Stir and add salt to taste. Cover and let the pea puree brew.

We serve pea puree as an independent dish or as a side dish for cutlets, fried or stewed meat.

Tags: How to make savory pea puree for a side dish.

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Noteworthy pea side dishes

Now it is surprising to hear that in former times only the “chosen ones” could afford to taste green peas: noble gentlemen in France or, for example, crippled warriors in Tibet. The product has long been firmly established in everyday life, surprising researchers with its rich composition: 5 vitamins, antioxidants, the most valuable amino acid lysine, a whole kaleidoscope of mineral parts, including iodine, calcium, selenium and iron.

Constant consumption of peas is recognized as one of the most effective measures to prevent heart disease, asthmatic complications, age-related loss of vision, and, more importantly, malignant tumors, against which the rare substance coumestrol acts. Cooking knows a lot of forms of serving this glorious representative of legumes, but we especially want to pay attention to its side dish incarnations: peas make a luxurious addition to meat, fish, boiled rice and pasta.

Tender stewed peas in creamy sauce

• Butter (20 grams)
• Garlic (2 cloves)
• Lemon juice (1 tablespoon)
• Green peas (1 kilogram)
• 30 percent cream (80 ml)
• Onions (1 medium size)
• Water (80 ml)
• Lemon zest, removed from half the fruit
• Fresh mint/parsley for serving.

How to deliciously cook peas in cream:

1. Peel and finely chop the onion. Do the same with garlic.

1. Release the peas from the pods.

1. Place the butter in a large frying pan. Heat on medium heat, add chopped onion and add salt to taste.

1. Sauté the onion until softened. Then add garlic and fresh peas, pour in 1/2 part of the water.

1. Continue simmering while stirring: you need to bring the peas to a semi-cooked state.

1. Add a special note in the form of lemon zest. Pour the remaining water into the pan, and at the same time the cream. Stir well and cook for another 1.5-2 minutes. It is important not to overcook the peas on the fire, otherwise they will become hard.

1. The last thing added to the dish is the lemon juice - right before removing it from the stove. It is better to serve the stewed peas right away, seasoned with fragrant chopped mint or the most classic parsley.

Special peas for garnish with tomatoes

• Mustard (2 teaspoons)
• Green peas - suitable both fresh and frozen (250 grams)
• Onion (1 head)
• Ground cumin (1 teaspoon)
• Chili pepper (1 piece)
• Fresh tomatoes (2 medium-sized pieces)
• Ginger, grated (1 teaspoon)
• Olive oil (a couple of tablespoons)
• Water (half a glass)
• Ground turmeric (1 teaspoon)
• Salt - to the taste of the cook.

Recipe for a fascinating side dish of green peas with tomato:

1. Wash and finely chop the tomatoes.

1. Peel the onion and chop in the same way as tomatoes. Place in hot oil, sprinkle with spices and lightly brown.

1. Add tomato slices. Pour in water and continue simmering for 5 minutes.

1. Add main ingredient. After adding salt, bring the peas to softness in a leisurely heating mode - this will take about a quarter of an hour. The dish should be served piping hot.

Stewed green peas with bacon

• Leeks (2 stalks)
• Frozen peas (600 grams)
• Olive oil (3 tablespoons)
• Smoked bacon (100 grams)
• Grated nutmeg, salt and dark pepper are added to taste.

How to create a savory side dish with frozen peas:

1. Chop the onion as finely as possible. Place olives in a frying pan with heated oil.

1. Send bacon there, chopped into small cubes. Fry everything together until golden brown.

1. Add green peas. Continue cooking over low heat, trying to soften the peas.

1. Pour in one ladle of hot water. Season the dish with salt and spices, and bring to condition under the lid.

Bon appetit!

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Peas as a side dish and in the pie. 5 exciting recipes from young pods

First, you need to tear off the tails from the stems of the pods. Pull and the tails will remove the hard fibers from the bottom of the pod. And later the peas must be thrown into boiling salted water. For 2 minutes. Remove with a slotted spoon and immediately pour over cool water to stop the manufacturing process. Then the peas will turn out crispy and crispy.

Then it’s even simpler: add butter, salt (if necessary), pepper. And can be served as a side dish. Suitable for meat and poultry, grains, fish, even mushrooms. Or you can create a salad. Peas are a very versatile product.

But the side dish is not everything. You can make pies, casseroles, and hot snacks from green peas. Introducing 5 fast-paced and exciting pea pod recipes.

Pea and zucchini casserole

2 young zucchini

2 handfuls of baby peas in pods

1 cup sour cream

1 tsp butter

Salt and dark pepper

Step 1. Cut the zucchini into thin slices, add salt, place in a colander and leave for 15 minutes to remove excess moisture.

Step 2. Wash the peas, tear off the tails and blanch for 2 minutes in boiling water.

Step 3. Finely chop the greens, pass the garlic through a press. Mix with herbs.

Step 4. Add sour cream to the herbs and garlic, salt and pepper.

Step 5. Grease the mold with oil, lay out the zucchini in layers, sprinkle them with pea pods and brush with beaten egg.

Step 6. Pour in sour cream sauce, bake in the oven at 180 degrees for about 40 minutes.

Fried peas in pods

2 tbsp. vegetable oil

1 tbsp. fish sauce

Step 1. Wash the peas, tear off the tails.

Step 2. Heat the oil, crush the garlic cloves and fry them in the oil.

Step 3. Add peas and fry for 4-5 minutes, stirring.

Step 4. Add sauce, pepper and maybe a little sugar. Stir and turn off the heat.

Peas with chanterelles

500 g small strong chanterelles

500 g baby peas in pods

3-4 tbsp. ghee

Salt and ground dark pepper

Step 1. Sort out the chanterelles, clean them of debris, and quickly wash them.

Step 2. Blanch the chanterelles in boiling water for 2 minutes. Later fry in half the oil.

Step 3. Finely chop the parsley, pass the garlic through a press.

Step 4. Fry the peas with salt and pepper. Fry for 4 minutes.

Step 5. Mix peas and chanterelles, season with parsley and garlic. Simmer for 5 minutes. And serve.

Pie with pea pods

300 g greenish peas

1 small zucchini

1 tsp ghee

Grated hard cheese

Step 1. Peel the onion, zucchini, carrots. Cut everything into very thin circles.

Step 2. Wash the peas. Cut the pods in half.

Step 3. Roll out the dough, put it in a greased mold, so that the dough covers not only the bottom, but also the sides. Prick the dough with a fork.

Step 4. Lay out the vegetables perfectly.

Step 5. Beat eggs with sour cream, pepper and salt. Pour the vegetables over the dough.

Step 6. Bake in the oven for 45 minutes. When the vegetables begin to brown, sprinkle with cheese.

Peas in creamy sauce

400 g snow peas

½ cup heavy cream

1 tsp lemon zest

Grated hard cheese

Sugar, salt, dark pepper

Step 1. Blanch the peas in salted water for 2 minutes. Afterwards, rinse with ice water, drain in a colander and dry on a cardboard towel.

Step 2. Bring the cream to a boil over low heat, add zest, cheese, sugar and salt and pepper. Stir thoroughly.

Step 3. Add peas to the sauce and heat for 4-5 minutes.

Garnish of green peas

If you are tired of the usual side dishes and want something summery and light, then this recipe is exactly what you were looking for. Everyone will like this frisky and easy-to-make side dish; even children will appreciate the eye-catching peas with vegetables on a plate. This dish is great either hot or cold!

• Total cooking time – 0 hours 20 minutes
• Active cooking time – 0 hours 15 minutes
• Cost - very economical
• Calorie content per 100 g – 84 kcal
• Number of servings – 2 servings

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How to make a side dish of green peas

Ingredients:

• Green peas – 200 g
• Carrots – 1 pc.
• Onions – 1 pc.
• Vegetable oil – 2 tbsp.
• Water – 70 ml
• Salt - to taste
• Garlic – 1 tooth.
• Dark pepper - to taste
• Greens – 2 tbsp.

Manufacturing:

Peel and wash the carrots, grate them on a large grater.

Peel the onion and cut it into small cubes.

Heat vegetable oil in a frying pan. First, fry the carrots for two or three minutes, and then add the onion, stir and fry over low heat for another two or three minutes.

Remove the pods from the green peas.

Add peas to the pan with the vegetables. Pour in 50-70 ml of boiling water, stir, close the lid and simmer for 8-10 minutes.

Season the vegetables with salt and pepper, squeeze a clove of garlic through a garlic press, add chopped herbs (dill or parsley, or a mixture of both), stir, cover and turn off the heat. Let the vegetables sit for 3-4 minutes.

The garnish of baby peas is ready! If desired, you can add other vegetables to it, for example, cut into strips bell peppers, green beans, etc. The amount of garlic and the composition of herbs can be changed to suit your own taste.

A light and necessary side dish of baby peas is perfect for baked, fried, steamed fish or chicken.

Out of season, you can prepare such a side dish from frozen peas. In this case, you do not need to defrost it in advance, but immediately add it to the frying pan with the fried carrots and onions.