In cooking, peas are used at all stages of ripening. But the most in demand are green, already filled peas that have not yet coarsened. To preserve this valuable ingredient, fresh grains are subjected to rapid freezing. Calorie content of frozen peas - 72 kcal.
Main advantages
In thawed peas, it is possible to save the vitamins / minerals necessary in winter and get the necessary taste at the exit. Culinary experts appreciate it for:
- An abundance of vegetable fibers and protein.
- Soft pliable texture.
- Intense beautiful color.
- Gentle unobtrusive taste.
- Versatility, ease of preparation and use.
- Low price.
What can be cooked
- This delicious healthy vegetable complements the composition of many famous salads and cream soups.
- It is added (including as a decoration) to such dishes as: pilaf, stew, goulash, aspic, casserole, pasta.
- Once thawed, whole peas are often used as a standalone garnish. Fresh or boiled, it goes well with meat, sausages, fish, seafood.
- Boiled and grated peas make a wonderful puree.
- Home chefs and restaurant chefs make sauces, soufflés, and pancakes from soft peas.
Dishes from green peas are very diverse. Almost everything can be prepared from it - salads, soups, side dishes or sauces. It is not necessary to blanch green peas of brain varieties, and you can add it to salads, first and second courses fresh. Missed the moment and the peas hardened? It doesn't matter - dip the peas in boiling water for a couple of minutes, then quickly dip them in cold water (you can even put ice in the water), and the peas will become tender. If the harvest of green peas is too large to eat fresh, freeze them, you will have joy for the winter.
Pea sauce
Ingredients:
¾ stack. chopped onion,
1 ½ stack water,
2 stacks of peas
2 tbsp butter,
1 tbsp flour,
½ stack fat cream,
salt, pepper, nutmeg.
Cooking:
Put 1 tsp in water. salt, onion and boil. Add peas and cook for 5 minutes. Drain and leave about ¾ stack. for later use. Melt butter, add flour and spices and heat until golden brown, stirring to prevent burning. Add cream and vegetable water, stir and simmer until thickened. Add vegetables and bring to a boil.
Spicy Pea Sauce
Ingredients:
250 g peas,
2 tbsp natural yogurt or sour cream,
1 chili pepper
1-2 garlic cloves,
2 tsp olive oil,
1 lemon
1 tbsp fresh mint.
Cooking:
Boil green peas, cool and grind in a blender. Squeeze the garlic through a press, chop the chili pepper. Mix all the ingredients in a blender, add lemon juice and chopped mint.
Green pea soups are hearty and light at the same time. An ideal option for those who are kind to their figure.
baked soup 
Ingredients:
6 large tomatoes,
1 onion
2 cloves of garlic
300 ml vegetable stock
400 g peas
2 tbsp tomato paste,
2 tbsp greenery,
salt pepper.
Cooking:
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, put on a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Put all the ingredients in a saucepan, add salt and pepper, bring to a boil and serve, sprinkled with herbs.
Summer soup with peas
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.
Cooking:
Boil the peas in water, pour into a pot, add chopped eggs, cover with a lid and place in the oven with medium heat for 20 minutes. When serving, cut the cucumbers into slices in the soup, add greens and sour cream.
Quick soup with peas
Ingredients:
750 ml of 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.
Cooking:
In half the norm of oil, fry the chopped onion and meat products cut into small cubes. Pour in the broth, cover with a lid and simmer for 30 minutes over low heat. Add small pasta and bring to a boil. A couple of minutes before cooking, add the remaining butter, cheese, salt and pepper. Sprinkle with cheese and herbs when serving.
Green Pea and Leek Soup
Ingredients:
1 leek
500 g peas
1 tbsp butter,
2 ½ stacks vegetable broth,
¼ stack. chopped mint,
1 tsp lemon juice
sour cream, salt, black ground pepper.
Cooking:
Melt butter, add chopped leek, salt, pepper and simmer, stirring, 3 minutes. Add broth and bring to a boil. Then add the peas and bring back to a boil, reduce heat and simmer until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Puree the soup with a blender and serve with lemon juice and herbs. Put 1 tbsp in each plate. sour cream.
Pea cream soup
Ingredients:
1 kg of peas,
4 stack water,
1 head of lettuce
¼ tsp ground white pepper,
2 tbsp soft cream cheese,
3 tbsp butter,
a pinch of lemon peel,
salt.
Cooking:
Melt the butter in a saucepan, add the chopped lettuce and heat through for 5 minutes. Add peas and simmer, stirring, 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 with cream cheese.
French vegetable soup julienne
Ingredients:
1 carrot
1 parsley root
¼ celery root
¼ head white or cauliflower
200 g green peas,
½ tbsp butter,
salt, herbs.
Cooking:
Cut vegetables and roots into thin strips, add salt and stew over medium heat with butter. Then pour in the broth and cook until done. Boil the cabbage separately and put it on a sieve. Combine all the 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!
Risotto with green peas and bacon
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 cream fresh,
1 tbsp grated cheese
butter for frying, salt.
Cooking:
Fry finely chopped bacon with chopped onion in butter. Add the 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, add yogurt and cheese. Stir, let stand for 3 minutes and serve.
Green peas in white wine
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.
Cooking:
Melt the butter in a frying pan, put the peas, chopped onion and chopped lettuce, mix and simmer a little. Pour in water and wine, sprinkle with sugar and salt, cover and simmer for 10-15 minutes.
summer pasta
Ingredients:
200 g peas
1 onion
1-2 garlic cloves,
1 young zucchini
handful of asparagus,
1 bunch of spinach
150 ml cream
100 g grated cheese
boiled pasta,
vegetable oil for frying.
Cooking:
Finely chopped onion fry with garlic in vegetable oil for 2 minutes, add peas, zucchini, cut into pieces, blanched asparagus and spinach. Simmer until soft, pour in the cream, bring to a boil and boil for 3-4 minutes. Put the cheese and pour the whole mass on pasta, previously boiled in salted water.
Mushrooms with green peas
Ingredients:
450 fresh mushrooms,
300 g peas
2-3 tbsp white wine,
3 tbsp cream fresh or natural yogurt,
1 tbsp greenery,
salt, pepper - to taste.
Cooking:
Fry the mushrooms with peas in butter for 3 minutes, add wine and fresh cream (it can be replaced with sour cream), season to taste and simmer over medium heat under the lid. Sprinkle with chopped herbs when serving.
Ragout with green peas
Ingredients:
300 g of meat,
2-3 potatoes
1 onion
1 carrot
300 g peas
1 tbsp tomato paste.
Cooking:
Meat cut into cubes and boil. Strain the broth. Chop onion and fry in vegetable oil, add meat, diced carrots and potatoes, peas, tomato paste. Stir, pour in the broth, salt, pepper and cook over medium heat until tender.
Fritata (breakfast idea)
Ingredients:
200-300 g boiled pasta,
200 g peas
200 g broccoli,
grated cheese,
5-7 eggs.
Cooking:
Fry vegetables and pasta in olive oil (you can use leftovers from the evening), salt and pepper. Whisk the eggs with a fork, you can add a little cream or sour cream, pour the mixture of pasta and vegetables and put in a hot oven. Sprinkle the fritata with cheese a few minutes before it's done.
Meat with green peas
Ingredients:
300 g of meat,
1 onion
1 carrot
1 sweet pepper
7-8 potatoes,
400 g peas
salt, pepper, saffron, herbs.
Cooking:
Put the meat cut into cubes in a saucepan, cover with water and set to boil. From the moment of boiling, reduce the heat and cook the meat for 20 minutes. Fry the onion, carrot and sweet pepper in a frying pan, add to the meat. Meanwhile, cut the potatoes into cubes and add to the pot with the meat. When it is almost cooked through, add the peas, salt and pepper and cook for 5 minutes. Take the pot off the heat, add some saffron and cover the pot with a towel to let it sweat. Sprinkle with herbs when serving.
Rice and peas side dish
Ingredients:
500 g peas
2 stack rice,
1 tbsp butter,
4 stack water,
salt, nutmeg - to taste.
Cooking:
Boil the peas until tender and put on a sieve. Rice fry in oil, stirring, pour boiling water, salt and cook until tender over low heat. Mix the cooked rice with peas and season with nutmeg.
Green peas with ham
Ingredients:
1 kg of peas,
200 g ham
500 g onion
1 ½ stack water,
6-7 tablespoons olive oil,
pepper, salt, dill - to taste.
Cooking:
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 with a lid and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. Rice can be served as a side dish.
Green peas with rice in the microwave
Ingredients:
2 stack long grain rice,
2 stack peas,
2 sweet green peppers
2 cm ginger root
4 tbsp butter,
4 bulbs
2 cm cinnamon sticks
4 ½ stacks water,
salt.
Cooking:
Put the butter in a deep bowl and put in the 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 at maximum power - the onion should become transparent. Add rice, add water, salt and cook for 12 minutes on full power until the rice is cooked but not overcooked. Let sit in the microwave for a couple of minutes, then separate the rice grains with a fork.
Pesto with green peas
Ingredients:
400 g spaghetti,
200 g ham
1 tbsp olive oil,
1 stack peas,
¾ stack. basilica,
¼ stack. grated parmesan cheese,
2 cloves of garlic
5 tbsp olive oil,
¼ stack. chopped walnuts,
salt, pepper - to taste.
Cooking:
Boil spaghetti in salted water, drain and rinse. Fry the diced ham in olive oil until brown. Boil the peas in salted water and drain on a sieve. Puree the peas, basil, grated cheese, crushed garlic, walnuts and olive oil in a blender. Salt and pepper. Stir in fried ham. Serve spaghetti with pea pesto and plenty of grated cheese.
Pea and Carrot Garnish
Ingredients:
1 cup carrots, cut into thin strips
400 g peas
3 tbsp butter,
⅓ stack. brown sugar
1 tbsp lemon juice
salt, pepper - to taste.
Cooking:
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. Salt and pepper.
Pea and tomato salad
Ingredients:
2 tomatoes - "fingers",
½ stack peas,
1 tbsp grated cheese
1 tbsp red wine vinegar,
1 tbsp olive oil,
1 ½ stack chopped lettuce,
1 garlic clove
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.
Cooking:
Blanch the peas for 3 minutes in boiling water, then plunge them into ice water. Throw on a sieve and dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, combine oil, vinegar, pressed garlic, sugar, salt, and dried basil and shake well until a homogeneous mixture is obtained. Combine the tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.
New potatoes with green peas and cream sauce
Ingredients:
15 pieces of small new potatoes,
1 ½ stack peas,
100-150 g soft cream cheese with herbs,
¼ stack. milk,
salt pepper.
Cooking:
Boil potatoes in boiling water, drain and pat dry. Boil the peas in boiling water for 10-15 minutes and put on a sieve. Mix cheese with milk, salt and heat over low heat until boiling. Mix potatoes and peas and pour sauce over.
Omelet with peas
150 gr frozen peas
- 7 eggs
- 100 ml milk
- 50-70 g of spicy cheese
- salt, spices to taste
- butter for greasing the mold
Grease the mold liberally with butter. Preheat the oven to 200 degrees, grate the cheese, defrost the peas (just put it in a bowl of water, it will be ready in 5 minutes);
Beat the eggs with a mixer until foamy, pour in the milk, beat. Add salt and spices;
Put the peas in an even layer in a mold, pour over the egg-milk mixture, sprinkle with half of the grated cheese and put in the oven for 10-15 minutes;
After about 10-15 minutes, you will see that the mixture becomes thick in places. Pour the remaining cheese on top and leave the omelet with cheese in the oven until cooked. This will take another 10-15 minutes depending on the oven.
Wheat lemon porridge with green peas
Shallots - 3 pcs.
Bacon - 200 gr.
Butter - 50 gr.
Wheat groats - 250 gr.
Lemon - 1 pc.
Bouillon cube - 1 pc.
Water - 800 ml.
Green peas - 250 pcs.
Black ground pepper and salt - to taste
Cooking method:
Clean and finely chop the onions. Melt the butter in a small saucepan. Fry thinly sliced bacon, wheat groats and onions on it for a couple of minutes in a frying pan. Peel the lemon and squeeze the juice out of it. Dissolve the bouillon cube in four cups of boiling water, put the grits with bacon and lye into a saucepan, pour in the lemon juice and pour over the broth. When the porridge boils, add green peas to it and cook for twenty minutes over moderate heat. Salt and pepper the finished wheat lemon porridge with green peas. Usually served with crucian carp in sour cream or fried carp.
Pancakes with green peas
Ingredients:
- 0.5 cup oatmeal
- 1 cup young green peas (can be frozen)
- 3-4 stalks of green onions
- 1 potato
- some parsley
- 2 garlic cloves
- 1 egg
- 1 tbsp flour
- salt, pepper, ground coriander.
Cooking method:
Pour oatmeal into a saucepan, pour a glass of hot boiled water, boil for a couple of minutes, close the lid, remove from heat and steam for about five minutes. The porridge should turn out "slicker".
Peas scalded with boiling water and put in a blender with parsley, green onions and garlic. Grind until smooth.
Grate potatoes on a fine grater.
Mix all the ingredients, add the egg, flour, salt, coriander and black pepper, mix everything. You should get dough like pancakes.
Put the pancakes with a spoon in a frying pan with hot vegetable oil and fry until golden brown on both sides.
Eggplant with green peas
Ingredients
eggplant - 150 g
freshly frozen green peas - 2 tbsp. spoons
vegetable oil - 4 tbsp. spoons
sesame oil - 1 tbsp. spoon
ground red pepper, salt to taste
Cut the eggplant into slices, salt, leave for 20 minutes. Then rinse, dry and fry in vegetable oil.
Combine eggplant with green peas, pour in sesame oil, stir, pepper and serve.
Fish zrazy with green peas
pollock fillet-700g., white bread, milk-1st., egg-1pc., yolk-1pc., onion, frozen green peas, breadcrumbs, salt, pepper, oil for frying.
Soak bread without crust in milk and squeeze. We pass the fillet, onion and bread through a meat grinder, add the egg, salt, pepper. Pour peas with boiling water for 5 minutes, puree (I do not do this completely, but so that there are half peas), add the yolk and salt.
We form a cake from minced meat with wet hands, put the filling and make a cutlet. Roll in breadcrumbs and fry on both sides until browned.
Fresh green peas appear on our tables most often as part of light vegetable soups, but its 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. What to cook from green peas recipes a wide variety.
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 like capers, olives, or chopped anchovies. Of course, tomatoes, peppers and any green vegetables will also be appropriate.
Ingredients for 4 servings:
400 g fresh peas
150 g dill
4 green onion sprigs
1 cucumber
120 g of white bread - ciabatta, pita bread, etc. - "bread with crust"
1 garlic clove
6 art. l. olive oil
2 tbsp. l. red wine vinegar
Boil, but do not overcook, the peas until tender in boiling salted water, about 5 minutes. Rinse immediately under cold running water and transfer to a salad bowl. Chop dill and onion. Peel and finely chop the cucumber. Mix all vegetables. Cut the ciabatta in half, fry until golden brown and crisp in olive oil, then break into small pieces and place in a salad bowl.
Mix peeled and crushed garlic with salt, black pepper, oil and vinegar and drizzle a couple of drops on the bread in a salad bowl. Place the pea mixture on top of the bread slices and pour over the remaining mixture. Decorate with any greens - the more the better.
This is interesting
Most recipes from fresh peas in German cuisine - it includes salads, soups, main courses, marinades, desserts and even pea ... sausage.
Green Peas Recipe: Summer Jumble
The delicate taste of the peas does not overpower the original flavor of the mushrooms, and the textures of these two products also complement each other wonderfully.
Ingredients for 4 servings:
400 g forest mushrooms
300 g peas
2-3 tbsp. l. white wine type "Rkatsiteli"
3 art. l. sour cream
1 st. l. chopped green parsley
salt and pepper to taste
Rinse and clean mushrooms - russula, chanterelles, porcini or a mixture of them. Fry them in butter for 3-5 minutes. Roast the fresh peas in a separate pan. Put the mushrooms and peas in a saucepan, pour in the wine and simmer for 10 minutes. Add sour cream, salt, pepper and leave on minimum heat for another 5 minutes. Sprinkle with herbs when serving.
This is interesting
While the peas are young, and the peas themselves have not fully grown, all parts are edible in it and are eaten along 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, a famous actor and handsome man, preferred to start the day with such a breakfast. Like it or not, it is not known for sure, but a hearty and healthy dish will surely appeal to many.
Ingredients for 3 servings:
250 g fresh peas
3 eggs
4 garlic cloves
1 st. l. olive oil
4 slices jamon ham
2 tbsp. l. dry sherry, such as Amontillado
100 ml chicken broth
5-6 fresh mint leaves
Bring salted water to a boil in a large saucepan and add the peas - cook for 5 minutes. In another saucepan, smaller, boil the eggs until “in the bag”. Rinse the finished eggs immediately with cold water so that they do not “cook” further in their own shells.
Heat the olive oil in a large skillet and sauté the minced garlic. After a minute, add the sliced ham and sauté quickly, being careful not to let the garlic brown. Pour in the sherry, leave the pan on the fire, stirring the contents for another minute, then add the broth, fresh mint, seasonings and dried peas. Boil for a minute and set aside on the edge of the stove
Peel the warm eggs and cut in half, arrange on top of the peas and serve directly in the skillet.
This is interesting
According to the same legend, sherry should be flambéed, that is, set on fire right in the pan. Omar himself did not always succeed in this culinary trick, so mere mortals can get by with simple stewing, the main thing is not to forget about sherry.
Indian dish: Kerala Spicy Peas
This dish is the perfect accompaniment to something hearty, but can also be a solo. In any case, it can take you on a culinary journey to 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 butter
2 tsp cumin seeds
1 tsp mustard seeds
0.5 tsp coriander
0.5 tsp ground cardamom
1 green chili
1 bulb
450 g peas
2-3 cm fresh ginger root
3-4 garlic cloves
salt and pepper to taste
juice of one lemon
3-4 sprigs of cilantro
Heat the melted butter in a large skillet 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, chili and onion in the skillet and sauté until the onion is translucent, about 5 minutes. Add the peas, chopped ginger, garlic, and 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 shops will help you. Ready oil costs from 4 c.u. for 100 g.
Italian dish: Summer pea ribollita
Thick vegetable soup Originally from Tuscany, traditionally served in winter, it also has a summer variation, in which the obligatory beans or beans are replaced with fresh peas. Instead of black cabbage, Savoy cabbage is needed, and olive oil remains the only permanent ingredient.
Ingredients for 6 servings:
1 ciabatta or 0.5 pita bread
225 g fresh peas
450 g tomatoes
200 g savoy cabbage leaves
3-4 sprigs of parsley or marjoram
2 garlic cloves
1 celery root
1 medium carrot
2 medium red onions
1-2 cm red chili
3-4 pink peppercorns
3 art. l. olive oil
Peel all vegetables. Finely chop the garlic and onion, dice the carrots and celery, coarsely chop the cabbage, and disassemble the parsley into leaves. Grind the chili, break the ciabatta into pieces of arbitrary shape and let dry slightly.
Place the peas in a saucepan and add enough water to cover them and then half the amount of water already in the saucepan. Bring the liquid to a boil and lower the heat. Put the finished peas on the edge of the plate 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 on it over medium heat for 5 minutes, and then leave, stirring occasionally, at a minimum.
While the vegetables are cooking, use a blender to puree the chopped tomatoes. When the vegetables are soft, add the parsley leaves and saute for another 5 minutes, then add the tomato puree and mix everything. Continue cooking for another 20 minutes over low heat. The vegetable mixture should be allowed to thicken and then add the peas to it along with the liquid in which it was boiled. Boil everything together for at least 15 minutes, and then supplement with cabbage leaves. Stir and ... put pieces of dried ciabatta on top. Drizzle the bread with the remaining olive oil, remove the pan from the heat and let the soup steep for 10 minutes. Then mix everything, season with salt and pepper and you can serve real pea ribollita on the table.
Hello, friends! I dedicate this short article to the tricky and easy preparation of frozen peas. I already told you about cooking Now another trick that will simplify the cooking process and can always come in handy. The whole secret is that green frozen peas can be prepared for various salads and they will taste exactly like canned peas. I like this way of preparing frozen peas, besides, the bright green color gives an interesting look to any salad.
What you need to make delicious frozen peas:
Frozen peas - 400 gr.
Salt - 1.5 tsp
Sugar - 1.5 tsp
Apple cider vinegar - 1.5 tbsp.
Water - 0.75 l.
How to cook frozen peas for salads:
This summer I prepared some peas, so I will use them. But store-bought frozen peas may well come up.
Bring the water to a boil and put the peas in it. Here we add salt and sugar.
Let it simmer for 10 minutes, then add apple cider vinegar.
You can add table vinegar, but one tablespoon. After the vinegar has been added, let it boil for another 5 minutes, and after the time has elapsed, we take the peas out of the water and cool. That's the whole secret. Delicious ready-made peas are ready to use.
Green peas are a plant from the legume family, which has been known since ancient India. There he was considered a symbol of fertility and wealth, although in ancient Greece peas were the main food of poor people. Now green peas are eaten raw, boiled, canned. It is believed that peas slow down the aging process of the body, and also reduces the likelihood of cancer.
Use of green peas in cooking
There are several types of green peas. The most common of them are peeling, brain and sugar. The peeler is used for cooking boiled dishes, primarily soups. Brain, on the contrary, is not applicable for cooking, canned food is made from it. And sugar peas have a sweetish taste and are eaten raw.
Green peas can be added to almost any dish - these are soups, salads, casseroles, side dishes, etc. Moreover, both fresh peas and canned peas are used. And if you have harvested a rich harvest and are worried about its safety, then you can simply freeze it, then in winter you will always have an almost ready side dish for a meat dish at hand.
Easy green pea recipes
Recipes from green peas amaze with their diversity from the elementary addition of fresh or canned peas to a salad to unusually tasty and tender cream soups. Peas are ideally combined with foods such as meat, eggs, cheese, potatoes, etc. This explains its presence in such popular salads as Russian salad and vinaigrette. There are many recipes for green pea soups: baked soup, light summer soup with greens, mushroom soup with peas, puree soup, cream soup, etc. Peas can be added to pasta, potatoes, rice, casseroles, and can be used as an independent side dish.
If green peas have lain with you for a long time and managed to harden, do not rush to get upset. Dip it in boiling water for a few minutes, and then immediately in cold water - you will again get tender sweet peas. Dishes made from green peas strengthen bones and lower cholesterol levels. Please note that canned peas, despite the processing, retains almost all the nutritional components.
