Olive Oil Peas Recipe
It's just time for fresh peas for north hemisphere. There are dozens of recipes that can be made with peas, but the number of dishes that can give the taste of peas in their pure form is very few. Because peas are not seen as a main ingredient but as an ingredient added to support dishes.
The most common dish with peas may be chicken with vegetables. In fact, peas are the main ingredient in this dish, some even call it peas with chicken, but it still isn't considered as a pea dish. Chicken, even potatoes always get ahead of peas. The same is true for fresh pea casserole. That's the only reason why I don't add carrots to peas with olive oil when I can. Ok, I exaggerated a little. Not just for this reason, to be honest. Peas and carrots are both slightly sweet vegetables by nature, and when the two are combined, it will be too sweet if no other vegetable is added.
Again, for this reason, I do not use the sugar that I always use in olive oil dishes in this recipe. The sweetness of the peas itself comfortably makes up for this deficiency.
You can serve peas with olive oil hot, warm or cold as in all olive oil dishes. It can be a healthy meal on its own, or it can be served as an appetizer at large parties or as a side dish with meat, chicken and fish dishes.
- 1 kg shelled fresh peas,
- 1 onion, chopped,
- 5 tablespoons of olive oil,
- Freshly squeezed juice of 1 lemon,
- 1 teaspoon of flour,
- 1 teaspoon salt.
- Heat olive oil in a pot and add chopped onions,
- Stir fry until softens,
- Add the peas and mix,
- In a separate bowl, whisk the lemon juice, flour, salt and a cup of water,
- Add the mixture to the peas,
- Add enough hot water (approximately 3-4 cups) to cover,
- Cover and cook on low heat until the peas are soft.