We offer you a recipe for an unusual, but very tasty sauce. We will cook it with green peas. We are sure that it will firmly fit into your daily menu and become quite popular in your family. The sauce perfectly complements various dishes and goes well with fish or meat.
Required products
- green peas - 500 gr
- onion - 1 pc.
- paprika - 1 tsp
- flour - 2 tbsp
- vegetable oil - 2 tbsp
- butter - 1 tbsp
- cream - 200 ml
- water - 600 ml
- salt, pepper to taste
Let's start cooking
- Peel the onion and cut into small pieces.
- Pour vegetable oil into a saucepan with a thick bottom and add butter. Heat it up well and add the onion. Fry it over low heat until golden brown and add paprika, mix everything quickly.
- Add flour to the resulting mass and mix again. We pass everything together for 1 minute.
- Then add water and mix quickly until smooth.
- Salt and pepper the mixture to taste, mix and put green peas.
- Bring the mass to a boil and boil under ajar lid for 25-30 minutes.
- Pour the cream into the finished sauce, mix and boil for another 2 minutes. If desired, add dill to the sauce.
- Ready-made sauce is best served with mashed potatoes prepared according to the recipe from our website.
From peas, you can cook not only soup or mashed potatoes, but also a savory addition to various vegetables, crumbly cereals, as well as snacks. The green pea sauce is very tasty, due to the mixing of spicy garlic, cheese, spices and the pleasant pulp of the pea itself. A bright saturated color will please not only children, but also adults.
Green Pea Sauce Ingredients:
Preparation of green pea sauce:
Step 1: Boil the peas.
For our recipe, we need green peas, of course, it is better to give preference to fresh or frozen, but if this is not possible, then we use canned, you do not need to cook it, but the rest is the other way around. In our case, we used frozen, so we are looking for a small saucepan and start cooking.
We turn on the maximum fire on the stove and put the pan on the burner. Fill it halfway with water and bring to a boil. Then slowly pour the peas into the pan in parts, mix, cover with a lid and cook over high heat. After about 5 - 7 minutes, carefully try the peas, if it is hard, then cook the same amount and try again. It should be soft, but not overcooked.
Step 2: Prepare the cheese with garlic.
While the peas are cooking, prepare the garlic cheese. We arm ourselves with a grater with small holes and rub the cheese into chips. It is convenient to do this on a cutting board.
Then we peel the garlic cloves from the husk, rinse in water and cut into 2-3 parts.
Step 3: Prepare the sauce.
We throw off the finished peas in a colander, mix with a tablespoon and pour into a blender bowl. Add cheese, garlic and black pepper to it. Now we turn on the device at the highest speed and grind everything to a puree state.
In the process of grinding, gradually add vegetable oil. We taste the prepared sauce and add salt if necessary.
Step 4: Serve the green pea sauce.
We put the sauce in a gravy boat or a beautiful bowl and you can serve it to the table. Boiled potatoes, french fries, pasta, and rice go well with this sauce.
Although you can savor it with bread croutons or pita bread.
Step 1: Boil the peas.
For our recipe, we need green peas, of course, it is better to give preference to fresh or frozen, but if this is not possible, then we use canned, you do not need to cook it, but the rest is the other way around. In our case, we used frozen, so we are looking for a small saucepan and start cooking.We turn on the maximum fire on the stove and put the pan on the burner. Fill it halfway with water and bring to a boil. Then slowly pour the peas into the pan in parts, mix, cover with a lid and cook over high heat. After about 5 - 7 minutes, carefully try the peas, if it is hard, then cook the same amount and try again. It should be soft, but not overcooked.
Step 2: Prepare the cheese with garlic.
While the peas are cooking, prepare the garlic cheese. We arm ourselves with a grater with small holes and rub the cheese into chips. It is convenient to do this on a cutting board. 
Then we peel the garlic cloves from the husk, rinse in water and cut into 2-3 parts.
Step 3: Prepare the sauce.
We throw off the finished peas in a colander, mix with a tablespoon and pour into a blender bowl. Add cheese, garlic and black pepper to it. Now we turn on the device at the highest speed and grind everything to a puree state.
In the process of grinding, gradually add vegetable oil. We taste the prepared sauce and add salt if necessary.
Step 4: Serve the green pea sauce.
We spread the sauce in a gravy boat or a beautiful bowl and can be served at the table. Boiled potatoes, french fries, pasta, and rice go well with this sauce. 
Although you can savor it with bread croutons or pita bread.
Bon Appetit!
If you want a more delicate texture of the sauce, then replace the hard cheese with cream cheese, any brand will do. Or add a little broth to the blender, which will remain after boiling the peas.
To make the taste of the sauce not so spicy, the amount of garlic can be reduced or not added at all.
A very tasty sauce is made using olive oil.
You can add a little sourness to the sauce with lemon juice. For a given amount of ingredients, 1 teaspoon is enough.
My family loves all sorts of gravies, various chutneys, sauces. In my opinion, it is they who bring variety, give even the most ordinary dish juiciness and originality.
This sauce is wonderfully combined with boiled rice, various pasta, mashed potatoes and buckwheat porridge.
You can make the dish more liquid by adding the right amount of water.
Cheese and pea gravy to your taste and desire can be supplemented with any fresh herbs.
Of the spices, I recommend our favorite set - asafoetida (a substitute for the taste of onions and garlic, as well as just a healthy spice), turmeric, ground black pepper, paprika. In addition to these spices, I strongly recommend trying black salt instead of regular salt, and the usual bay leaf will not be out of place.
Heat oil (or ghee) in a frying pan. Put the Adyghe cheese, cut into small cubes. The fire should be lower than the maximum so that the cheese does not burn, but strong enough so that the cheese is not stewed, but fried. Depending on the moisture content of the cheese, it may "splatter". Also, if the cheese is stirred too often with insufficient fire strength, then the cheese can turn into porridge, and we need neatly fried cubes.
Transfer the fried cheese to a plate, and add a little more oil to the pan, put slices of peeled tomatoes. Add spices, stir and simmer until the tomatoes are soft.
Add tomato paste, sour cream, salt, mix. Bring to a boil. Water can be added at this stage if necessary.
Now it's the turn of Adyghe cheese and canned peas. Put them on the skillet.
Stir, bring to a boil and remove from heat.
Cheese and pea gravy is certainly good freshly cooked hot, and it is better to serve it that way, but chilled it will complement your everyday dishes in a worthy way.
Dishes from green peas, these are salads, soups, a side dish or a sauce, almost everything can be prepared from it. Green peas of some varieties do not need to be blanched, 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. Dishes from green peas are very diverse.
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.
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.
Dishes from green peas are prepared very simply, and soups made with it are hearty and light at the same time. An ideal option for those who are kind to their figure.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
(idea for breakfast)
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.
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.
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 to 3 minutes at maximum power - the onion should become translucent. 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.
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.
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, crushed garlic, sugar, salt, 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.
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.
With pleasure, cook dishes from green peas and treat them to your home. Bon Appetit!
Larisa Shuftaykina
