What to serve with pea puree. How to cook pea puree: a step by step recipe with a photo

Most often, housewives buy peas in order to cook pea soup. But other delicious dishes can also be prepared from peas: pea puree, meatballs, meatballs, croquettes. It also makes a delicious filling for pies.

Pea puree is the simplest pea dish. As a side dish, it goes well with grilled meats and meatballs. It is served with plenty of melted butter or tomato sauce. If you learn how to cook pea puree, then you can easily master the more complex dishes that were mentioned above.

Pea puree recipe

Ingredients:
peas - 2 cups (about 300 g);
water - at least 1.5 l;
salt.

How to cook pea puree in a pot

Sort the peas, remove weeds.

Rinse thoroughly in cold water. Fill with cold water and leave for 3-4 hours. If the peas are old or stored for a long time, then the soaking time can be extended up to 8 hours.

Do not fill the peas with warm water, otherwise it may turn sour. Such peas are not only boiled worse, but also acquire an unpleasant aftertaste.

Peas will be ready for further use if they absorb water well and double in volume.

After a few hours, drain the remaining water. Transfer the peas to a saucepan, fill with fresh cold water.

By the way, the cooking time will be significantly reduced if boiled water is used instead of raw water. Usually, 2.5-3 liters of water are taken per 1 kg of legumes.

Put the saucepan on the stove. Bring the water to a boil on the highest heat. Be sure to remove the foam that appears on the surface.

Then reduce the heat to a minimum, loosely close the pan with a lid. Cook until the peas are soft. Cooking time depends on the variety of peas and its preliminary preparation. Usually the cooking time is about 1.5 hours. Make sure that the peas do not boil, turning into a mushy mass, otherwise you will not be able to mash.

When the peas become soft, but not yet boiled, salt it. Move the pan to the edge of the stove, wait five minutes for the peas to settle to the bottom if there is still a lot of water left.

Then transfer the peas to a sieve or colander, draining all the liquid.

Without waiting for it to cool, return it to the pot.

Puree the chickpeas using an immersion blender.

Serve it only hot, as cold pea puree thickens a lot, and its taste deteriorates significantly. Therefore, at the same time as the pea puree, the meat should also be ready.

Put puree on a plate. It should lie in a slide and not spread on a plate.

Pour over the gravy.

Bon appetit!

Pour the peas with plenty of water, leave to soak overnight or for 6-8 hours. Peas will swell, increase in volume, which means they are ready for cooking. After soaking, we wash the peas and fill them with two glasses of water. Please note that the proportion of peas and water is 1:2. We begin to cook on low heat.

Cook the peas for 1-1.5 hours, until all the water has evaporated, the peas become soft and completely boiled. At the end of cooking, salt, mix to bring to the desired taste.

We interrupt the finished peas with a blender until a puree is formed. If there is no blender, then use a simple and ordinary potato masher.

Finely chop the onion, we take it not too little, so that the puree with onion becomes even tastier. Pea puree can be served not only with fried onions, someone else fries carrots, and you look at your preferences. But pea puree with fried onions is a classic serving option.

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Fry onions in vegetable oil, pour 2-3 tables. l., no more. Fry until golden brown so that the onion becomes very fragrant and odorous.

We spread the hot pea puree on a plate, and add the fried onions on top. It turns out very tasty and beautiful. For those who wish, the puree can be further peppered.

For a budget lunch, mashed peas will be the best option, although for those who love such a dish, it's not about money at all. It's just very tasty and always useful. Bon Appetite!

Every housewife must know how to cook pea puree so tasty that it can decorate the diet of any family.

Peas are a primordially Russian product with a bright national flavor. Dishes from it are hearty, high-calorie and surprisingly healthy. They are able to quickly restore strength, and this is a weighty argument in favor of using it for people engaged in heavy physical labor.

Due to the presence of vegetable protein in legumes, peas go well with vegetables, meat, and fish. Pea porridge is an indispensable food during fasting, and for people who monitor their weight, it will help raise vitality, while not adding a centimeter to the waist.

The most important thing is to properly prepare the dish and try to give it the most appetizing look. But this science is simple, and a few little secrets will allow you to prove yourself in the eyes of others as a real craftswoman!

Let's try to determine the most successful algorithm for solving the problem - how to cook pea puree masterfully.

The first step is to boil the peas. To do this, sort out dry cereals, rinse well, fill with warm water and leave overnight (at least for two hours!). In the morning, drain the water, rinse the peas again and put the pan on the highest heat, bring it to a boil, remove the foam (it is better to monitor the moment of boiling, otherwise you cannot avoid cardinal washing of the stove!). Then reduce the heat to a minimum and leave the peas to languish for two hours.

During this time, periodically look into the pan, remembering to stir. When all the liquid has boiled away, the peas should be stirred very often so as not to burn. Ideally, the consistency of cooked cereals should be puree. But old peas sometimes remain hard, regardless of the heat treatment time, so wipe the finished porridge through a sieve or push it with a crush. Everything, our semi-finished product is ready.

Now you can show your imagination and ennoble the workpiece. Fry finely chopped onions and carrots in butter, and season our cooked mashed potatoes with this frying, you will get a full-fledged side dish. And if you sprinkle it with your favorite herbs and freshly ground pepper, the dish will become an appetizing dinner for fasting people. A harmonious addition to it will be a salad of fresh vegetables or.

Fried mushrooms or hunting sausages are also great as a dressing for pea puree. And if you put boiled peas mixed with corn porridge in an even layer on a dish, and cover the base with finely chopped ham and tomatoes on top, sprinkle it all with cheese and put it in the oven for 20 minutes, you will get Russian-style polenta. Incredible and really tasty!

It's easier than ever to cook pea puree in a slow cooker if you are the lucky owner of this treasure!

A minimum of effort is required from you: rinse the peas thoroughly (1 cup), preferably crushed. Then pour it into the container of the multicooker and pour two glasses of water, adding salt to taste. Turn on the "Extinguishing" option and forget about it for 2.5 hours, this is the time you need to set on the display. After the end of the process of your miracle technique, add butter to the peas at will and needs and leave for another 15 minutes. Everyone, you can start eating.

IMPORTANT: Peas, in principle, can be consumed by absolutely all healthy people. But, as you know, for every rule there is an exception. In case of circulatory disorders, nephritis and gout, it is better to refrain from eating all representatives of the legume family!

If you are a classic visual, then the language of images is more understandable to you, and you can easily cook delicious pea puree by watching this video:

Peas have been eaten by mankind for many centuries and have always been valued as one of the most nutritious foods. Belonging to the legume family, it is very rich in trace elements and vitamins, including beta-carotene, phosphorus, potassium, ascorbic acid and many others. Peas are also rich in protein. In ancient Rus', these beans were used to prepare various cereals and soups, as a filling for pies. Peas are still quite popular today due to their excellent taste, and pea puree has been a favorite dish of many people since kindergarten. Like the expression “How many people, so many opinions!”, Each housewife has in reserve “her own” recipe for this delicious pea dish. Let's see how many varieties of mashed potatoes can be made from peas.

Classic pea puree recipe

This is perhaps the most budgetary cooking option, for which you will need:

• 1 cup peas (split beans will cook faster)
• 2 - 3 glasses of water;
• a pinch of salt (to taste).

Cooking:

1. Legumes must be thoroughly cleaned of debris, if any. Then rinse and soak for several hours in cold water. Ideally, overnight is best.
2. Before you start cooking, drain the old water, rinse again and fill with boiled water. First, the fire should be made to the maximum so that the water boils quickly, then put on medium and, opening the lid, cook for 1.5 - 2 hours. Particularly sensitive natures are advised to remove the foam that forms during boiling. It seems to me that this is useless, since the peas are already almost sterile after soaking and washing.
3. Some others advise, if whole old peas do not boil for a long time, throw half a teaspoon of baking soda into the saucepan an hour after the start of cooking. I always take a chopped product, so I have not tried soda.
4. If the water has boiled away, but you still have doubts that the beans are completely boiled, add a little more (half a glass) of boiled water and, stirring over medium heat, let it boil too. When the peas are cooked, you can take it off the stove, cover the pan with a lid and let it simmer a little. Then salt and with the help of a crush mashed potatoes. For a softer consistency, you can use a blender. In a dryish puree, you can add a little boiled water. According to my mother's recipe, I always add milk to all purees, I like the sweetish and delicate taste.

This simple recipe will appeal to those who are fasting, dieting, or just very partial to peas. Pea puree can be flavored with butter, fried meat or gravy, and also used as a filling for pies and pies, as part of a casserole.

Do not forget that peas are digested for quite a long time and therefore it is better to cook them for breakfast and lunch, for dinner it is a heavy food.

Spicy pea puree

For everyone who does not particularly like peas, and for a change in their usual dish, I advise you to try the following recipe for pea puree:

• 1 glass of peas;
• 2 - 3 glasses of water;
• 1 medium sized carrot;
• 3 sprigs of parsley, dill, basil (or any other herb that you like best);
• 1 clove of garlic;
• 3 tablespoons of olive or sesame oil (you can use any vegetable to taste);
• a pinch of salt.

Saturated with herbs and carrots, pea taste will be transformed and gourmets will definitely like it.

Cooking:

1. The first three stages, as in the previous recipe: soak, boil, crush. In general, cook pea puree.
2. Peel the carrots, rinse with herbs and dry. Grind all the ingredients in a blender: carrots, herbs, garlic. The blender can be replaced with a meat grinder. Add the resulting slurry in mashed potatoes, salt and pour oil, mix everything thoroughly. You can also sprinkle the dish with black pepper to taste, it will add spice.

Thanks to the “multi-colored” additives, the dish turns out to be very bright and appetizing. In addition, raw foods retain all their beneficial properties.

Most of the time is spent preparing the base of mashed peas, so you won't waste any time on all sorts of additives that can be prepared while boiling the beans.

Such a savory puree will be properly served as an independent dish, as well as a hearty and tasty side dish for deli meats and salads.

I really like the mixture of basil, marjoram and curly parsley with olive oil. Any dish with them turns out rich and fragrant. What are your favorite herbs, maybe a special combination?

Puree in a heroic way

Do you prefer something more substantial, or is a one-two-component dish not a meal for you? Try to make puree for real men, which no one can resist:

• 3 cups of peas;
• 2 large carrots;
• 2 heads of onions;
• 5 large potatoes;
• 10 tablespoons of vegetable oil;
• salt to taste;
• greenery for decoration.

Cooking:

1. The first stage, as in the classic recipe, is soaked in order to cook the peas correctly and quickly.
2. Pour the soaked and washed pea mass with boiled water and set to cook on a large fire. Once it boils, reduce heat and simmer for 1 hour.
3. While the beans are cooking, peel the carrots and onions, rinse and dry. Finely chop the onion, grate the carrots on a fine grater. Depending on personal preference, onions and carrots can be sautéed before tossing into the pot with peas. I try to protect my stomach with a beginning gastritis, so I do without sautéing, I stop cooking raw.
4. Pour in the oil, add chopped vegetables to the peas.
5. Peel the potatoes, rinse and chop finely. Approximately 1 hour and 15 minutes after the start of cooking, throw the peas into a saucepan, where vegetables and butter, pieces of the root crop are already languishing along with the beans. If there is little water left, and the cereal is still hard, add more water.
6. When cooking peas, you should always add only boiled water!
7. After at least 1.5 hours, the peas will boil well. And the potatoes will be enough for 15 - 20 minutes for full readiness. So, take the pot off the heat, salt its contents and immediately start mashing the puree. A blender is indispensable in the kitchen if you need to prepare food for small children.
8. For greater nutritional value and taste, you can add raw eggs to the dish: break a couple of pieces and quickly crush the puree. I also advise lovers of spiciness to pepper the pea mass.
9. Arrange the finished pea puree on plates and garnish with any greens, small twigs or finely chopped.

Such a pea dish will be a great help for vegetarians or fasting people. If, for example, a child refuses to eat purely pea dishes, prepare mashed potatoes for him in a heroic way, decorate them beautifully on a plate, I assure you, the child will not notice the “forgery”.

Here are just three recipes for making pea puree. As you can see, in order to learn how to properly cook this cereal, you just need to be patient and do not forget about pre-soaking. Write what ingredients you add to diversify this healthy and nutritious dish.

They cook porridge, make stuffing for pies and much more. Pea puree deserves special love among fans of legumes. If prepared correctly, the puree will have a uniform texture and a pleasant taste.

Cooking time

Everyone can cook this lean dish. The main thing is to make sure that the peas are well boiled, otherwise the puree will turn out with lumps, and not everyone likes this. The product will cook quickly enough if it is pre-soaked in cold water. It will take 6-12 hours to soak. The best solution is to pour water over the peas in the evening and leave it in this form until the morning.

Softened seeds are placed in a pot of water and boiled for 2-3 hours over low heat. After this time, the peas can be tasted. If it is completely ready, you need to remove the dishes, let the dish steam without removing the lid, for another 30-40 minutes.

The process of preparing pea puree is long, but simple. If everything is done correctly, the dish will please with its taste and aroma.

How to cook pea puree in a pot

So, you want to make delicious pea puree. To make the dish really perfect, it is extremely important to choose the right peas themselves. Yellow wax peas are best for puree. It is grown on loamy dry soils, and it is also useful due to a storehouse of vitamins and minerals. From this type of peas, mashed potatoes are tender, homogeneous and tasty. If desired, you can use wrinkled or smooth brain peas for this dish.

1. Pre-soak the purchased peas in cool water. Place the product in a deep bowl or saucepan and fill with drinking water in a ratio of 1:2. The soaking process takes at least 6 hours. You can leave the peas in the water for 12 hours.
2. Drain water from softened peas.
3. Place the seeds in a saucepan and pour water into it. If you took 1 cup of peas, you will need 3 times as much water.
4. Boil beans for 2-3 hours over low heat.
5. Add salt to the dish just before cooking. This will make the puree soft and fluffy.
6. When the peas are ready, turn off the heat and leave the dish covered for 40 minutes.
7. The final process of making puree involves the use of a conventional pusher, meat grinder or fine sieve. It is important to ensure that there are no lumps in it. At this stage, the use of a blender is also allowed.

• If durum peas are chosen for the dish, it does not hurt to add a small amount of butter or milk to the water. This will give the puree a mild flavor.
• When boiling peas in boiling water, foam is released, it must be carefully removed with a spoon. When the foam stops appearing, the seeds must be stirred.
• During the cooking of the product, it is recommended to add about 2 teaspoons of vegetable oil to the water.
• Chopped onions, which must first be fried in oil, will help improve the taste of the finished puree.

Pea puree recipes

Puree made from peas can be consumed as a full meal or served with meat.

Pea puree with seafood

For this recipe, you will need to prepare mashed potatoes, as well as stock up onions, olive oil, sea cocktail (250 g), herbs and tomato paste.

Cooking process:

1. When the pea puree is ready, peel the onion, finely chop it and sauté it in olive oil.
2. Dilute tomato paste (2 tablespoons) with water and add to the pan.
3. Pour half of the not very crushed boiled seafood there.
4. In a deep but small glass dish, put the pea puree, the other part of the sea cocktail, another layer of puree and tomato paste on top.
5. Sprinkle greens on top. The dish is ready!

Pea puree with "meat" roast

For the dish you will need the puree itself, as well as wheat flour (250 g), water (175 ml), salt, carrots, onions, black pepper.

Cooking process:

1. First prepare the seitan. To do this, knead the dough using flour, salt and water. It is he who will give the dish a meaty taste.
2. Let the dough stand for 30 minutes.
3. The dough must be well kneaded and patted so that the starch leaves with the water. The remaining mass should resemble a washcloth. It is most convenient to “wash” the dough in a colander.
4. From seitan, make blanks in the form of small balls 1-2 cm in diameter.
5. Heat the oil, put the pieces of seitan into it. The balls will bubble and expand.
6. Bring the pieces to a golden color.
7. Fry carrots and onions separately.
8. Add cooked seitan to roasted vegetables. Salt, pepper and stir.
9. Lay out portions of pea puree and fry.

From the finished mashed potatoes, you can come up with many more interesting dishes. Experiment - and the result will please you!