Norman Brackett: Easy Greek-Style Spring Peas and Potatoes

Easy Greek-Style Spring Peas and Potatoes – Marilena's Kitchen:

The Greek delicacies is wealthy in easy, however very flavorful, vegetarian dishes that rely closely on contemporary, healthful components. Relying on the season, and what’s obtainable on the market, a complete meal could be created round a vegetable and it’s then served as a really satisfying fundamental course.

This dish of Greek-style spring peas and potatoes is a beloved recipe, tremendous simple to make and significantly scrumptious! It belongs to a class of Greek dishes referred to as “lathera”, which implies greens braised slowly in an olive oil-based sauce, typically with tomatoes, contemporary herbs or spices. The phrase “lathera” comes from “lathi”, the Greek phrase for oil — olive oil, in fact! These dishes are a staple within the Greek kitchen, an enormous a part of the Mediterranean food regimen and a dietary powerhouse.

Elements for the Greek-style spring peas

What you want for this dish is an onion, carrots, potatoes, tomatoes, contemporary dill and naturally, the principle ingredient of the dish, peas. When contemporary spring peas are exhausting to search out, good high quality frozen younger peas are an ideal substitute on this dish. At summer season, you may simply grate the pulp of contemporary tomatoes and add that to the dish, however good canned tomatoes and somewhat tomato paste will work simply superb right here.

All of the greens are slowly braised within the flavorful sauce and when the dish is prepared, it’s served with chunks of briny Greek feta and naturally, some hearty bread to assist sop up the scrumptious juices. It may be served heat or at room temperature and it tastes even higher the subsequent day!

Simple Greek-Model Spring Peas and Potatoes

A standard Greek dish of peas, potatoes and carrots, braised slowly in a scrumptious olive oil-tomato sauce.

Writer: Marilena Leavitt

Recipe kind: Vegetarian fundamental course

Delicacies: Greek

Serves: Four-5

Elements

¼ cup further virgin olive oil
1 med. purple onion, diced
2 med. carrots, sliced
2 massive Yukon gold potatoes, reduce in cubes
1 TBSP. tomato paste
1 cup tomato sauce
2½ cups heat water
14-16oz. candy younger peas (petite pois)
Three-Four TBSP. contemporary dill, chopped
1 tsp. sea salt
¼ tsp. freshly floor pepper

Directions

Set a medium pot over medium warmth. Add the olive oil and the diced onion and sauté for about three minutes, or till the onions are softened however not brown.
To the pot, add the carrots and the potatoes and cook dinner briefly, stirring ceaselessly. Then, add the tomato paste and cook dinner for yet one more minute, scraping the underside of the pan because the tomato paste begins to caramelize.
Stir within the tomato sauce and the nice and cozy water, then deliver to a boil and cook dinner over medium-low warmth, uncovered for 15 minutes, or till the potatoes are smooth (however not fully cooked) and the sauce is beginning to thicken.
To the pot, add the peas, salt, and pepper and blend effectively. Prepare dinner over medium-low warmth for 15 extra minutes. 5 minutes earlier than the tip of the cooking time, stir within the contemporary dill.
When many of the water is evaporated and the greens are good and smooth however nonetheless maintain their form, take away the pot from the warmth. Style and alter the seasoning if crucial.
Set it apart for a couple of minutes to permit it to chill barely. Ladle into deep bowls, drizzle with some further virgin olive oil, and serve with Greek Feta cheese on the facet and plenty of good bread to mop up the sauce.

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