Pea dish

Name: Pea dish - Elvira M.
Ingredients: 600 g peas; 1 onion; 30 ml oil; 30 ml tomato paste; 1 bunch of dill

Savory - Pea dish by Elvira M. - Recipia

I've often found myself in need of a quick meal when there's a piece of chicken or some sausages lingering in the fridge. In these moments, the pea dish with tomato sauce and dill is the kind of recipe I turn to. It pairs well with meat, is easy to make, and doesn’t require complicated ingredients. I cook it about every two to three weeks, especially when I find good peas or simply want something simple to put on the table. Quick Info Total time: about 35-40 minutes Preparation time: 10 minutes Cooking time: 25-30 minutes Servings: 4 Difficulty: easy Recipe type: main course for fasting, side dish Ingredients 600 g peas 1 onion 30 ml oil 30 ml tomato paste 1 bunch of dill Salt, to taste Preparation Method 1. Finely chop the onion. I prefer not to leave large pieces. 2. Heat the oil in a pot and add the onion to sauté over medium heat. I let it cook until it becomes translucent, about 3-5 minutes, stirring occasionally. It shouldn't brown. 3. Add the peas over the onion. 4. Dissolve the tomato paste in water. The water should just cover the peas lightly, not too much, not too little. 5. Pour the mixture over the peas, add salt to taste, and stir. 6. Let it simmer on low to medium heat with a lid until the peas are tender. This usually takes 20-25 minutes, but it depends on the peas. I stir occasionally. 7. When the peas are soft, I turn off the heat and add the finely chopped dill. I stir and let it sit covered for a bit to absorb the flavor. Why I Make This Recipe Often It's quick, doesn't require continuous attention, and can be served either as a simple dish or as a side. The ingredients are readily available, and the result is pleasing, especially when cooking for a crowd. It pairs well with almost any simply cooked meat. Tips and Variations Tips The onion shouldn't be fried, just softened. If the tomato paste is very concentrated, I adjust the amount of water and salt. I don't let the peas boil too long after they're done, so they don't get mushy. Substitutions Instead of dill, parsley can be used, but the flavor will be quite different. White onion is basic, but yellow onion works too. If I don’t have tomato paste, I sometimes use tomato purée, but the amount varies depending on the concentration. Variations For those who want, chopped garlic can be added at the end, but it's not mandatory. If I use fresh peas, the cooking time can be shortened. Serving Ideas The dish is great on its own, but I often serve it alongside schnitzels, chicken roast, sausages, or even a piece of cold meat. It can also be a side for any roasted or grilled meat. Frequently Asked Questions 1. Can I use frozen peas? Yes, frozen peas work very well. There's no need to thaw them beforehand; just add them directly to the pot and let them cook until tender. 2. How much water should I add over the peas? Just enough to lightly cover the peas. If there's too much, the dish will be too watery. If it reduces too quickly, I can add a bit more during cooking. 3. What do I do if the tomato paste is very sour? I adjust the salt and sometimes add a pinch of sugar, but only if I really feel it's necessary; usually, it's not the case. 4. Can it be made without dill? Yes, but the flavor will be different. Parsley is an option, but it has a different aroma. Nutritional Values Approximately, for one serving: 150-160 kcal, 5 g protein, 4 g fat, 22-25 g carbohydrates. Values may vary depending on the type of peas and how much oil or tomato paste is used. It's a fairly light dish, low in fats and calories, especially if used as a side. Storage and Reheating It keeps well in the fridge, covered, for up to 2 days. When reheating, if the sauce is too thick, I add a little water. I do not recommend storing it for more than 2-3 days, as the peas change texture.

Pea dish

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