How to make delicious pea puree. best pea puree recipes

• October 15, 2018
• Second courses
• Elena_Ladypain

Peas are one of the foods that many people don't like. In fact, most people simply have no idea that this vegetable can be cooked deliciously. You can use it not only to make soup, but also to make many other dishes. For example, there are several interesting recipes for pea puree.

Since it is quite thick, you can also use it as a spread on bread or toast, especially if you add less water. If you like a thin consistency, add more liquid and then you can eat this dish with a spoon. This means that the ratio of peas to water for the puree can be anything. It all depends on your taste.

Spring puree

This recipe for making pea puree suggests using a young green vegetable. You can use either fresh or frozen peas; this will not affect the taste of the dish. The original recipe suggests adding avocado, but it can be replaced with any other source of healthy fats. Also, feel free to add your favorite herbs and spices. This pea puree is ready in 15 minutes and is super easy to make. For the basic recipe you will need:

• 2 cups fresh or frozen green peas;
• 1/4 cup water, at room temperature;
• half an avocado;
• 1/2 tsp. garlic powder;
• 1/4 tsp. salt;
• 1/8 tsp. ground black pepper;
• juice of half a lemon.

Pea puree with roasted pepper

With the onset of cold weather, thick and rich soups, good-quality pies, and hearty porridges return to our diet. One of these porridges, pea porridge, is especially my favorite. In our family, peas were always seasoned with fried onions and carrots - simple, but so tasty! And then I came across a recipe that intrigued me, but during the summer time I saved it in my bookmarks. But now, remembering it, I took it out of the bins and satisfied not only my curiosity, but also my taste! I really liked the dish, so I can confidently recommend it to you too) Pea lovers, don’t pass it by!

Option with onions and butter

New pea puree is an excellent culinary solution. Serve it as a side dish with grilled fish, meat or chicken. For this pea puree recipe you will need:

• 2 tablespoons tbsp. olive oil;
• 500 grams of peeled fresh or frozen peas;
• 1 small onion or 1 large shallot, chopped;
• 2 cloves garlic, chopped;
• 1/4 cup chicken or vegetable broth;
• 1 spoon tbsp. chopped fresh parsley or tarragon;
• 2 tablespoons tbsp. cold butter;
• 2 tablespoons tbsp. freshly squeezed lemon juice;
• sea ​​salt and freshly ground black pepper;
• 1 teaspoon fresh mint leaves, torn.

Recipes based on pea puree

It's time to share a few original recipes that are sure to please everyone in the household.

Pea puree with smoked brisket

Peas with meat are especially good. In this case, the type of meat does not matter. It can be lamb, beef, pork and even poultry. But the most delicious taste is obtained if you prepare pea puree with smoked brisket. For this dish you will need:

• peas - 1 cup;
• smoked brisket – 200 g;
• onion – 1 medium head;
• garlic – 1-2 cloves (depending on size);
• salt and seasonings - to taste;
• meat broth - 4 tablespoons;
• vegetable oil (sunflower) – for frying;
• water – 1 l (for making puree).

Prepare puree using any method described above. Peel the onion and garlic, chop finely and fry in vegetable oil until the onion turns golden. Cut the brisket into small cubes.

Add fried onion/garlic, meat broth to the cooling pea puree and mix everything thoroughly. To make the dish more homogeneous, you can do this using a blender. Then add the pieces of brisket, mix again, after which the dish can be served.

You can do it a little differently by adding the brisket not to the finished puree, but to the peas still standing on the stove, about half an hour before cooking. Instead of brisket, you can add regular meat, but then you need to add it to the porridge a little earlier - about 1 hour before it is ready.

Pea puree with melted cheese

The porridge is no less tasty if you season it with cheese. For such a dish you don’t need many ingredients:

• peas - 1 cup;
• salt - to taste;
• meat broth – 200 ml (you can use chicken broth);
• processed cheese – 100 g (preferably one of the creamy varieties);
• water – 600 ml (for making puree).

Prepare the puree using the standard method. The only caveat is that about an hour after the start of cooking, add a glass of meat broth to the saucepan with peas. By the way, if you plan to use not homemade broth, but some kind of bouillon cube, then there is no need to salt the peas.

Grate the cheese on a coarse grater, finely chop the parsley. Add the prepared ingredients to the already cooled pea puree and mix thoroughly. A delicious dish is ready.

Pea puree with vegetables (Hungarian style)

An ingredient such as bell pepper gives it a rather unusual taste. By the way, this is one of the classic dishes of Hungarian cuisine. This dish turns out to be nourishing and flavorful.

• peas - 1 cup;
• sweet bell pepper – 1 pc.;
• carrots – 1 medium-sized root vegetable;
• onion – 1 medium head;
• butter – 50-100 g;
• salt and seasonings - to taste;
• vegetable oil (sunflower) – for frying;
• water – 0.8-1 l (for making puree).

And again, first you need to prepare the pea puree. While it is “infusing”, prepare the vegetables. Finely chop the onion, grate the carrots on a fine grater, cut the pepper into strips.

Fry the onion in a frying pan with heated vegetable oil. Then add carrots and peppers and fry for about another 10 minutes.

Mix the puree with butter in a blender, add the fried vegetables and mix everything thoroughly. The Hungarian national dish is ready.

The general principles for preparing pea puree are described above. And the fillers, as is clear from the recipes given, can be absolutely anything. Some versions even contain seafood fried with onions. So don't be afraid to experiment. These are peas! It simply cannot turn out tasteless!

Cooking hearty puree

In a frying pan over medium heat, heat the olive oil until tender. Add peas, onion or shallots, and garlic and cook until slightly softened: 1 to 2 minutes for fresh peas or 4 to 5 minutes for frozen. Add broth and cook until peas are tender, 2 to 3 minutes. Remove from heat and stir in parsley or tarragon.

Transfer the mixture to the bowl of a food processor or high-powered blender, add the butter and blend until smooth, 1 to 2 minutes. Add lemon juice and season with salt and pepper to your taste. Stir again with a fork. Transfer the puree to a serving dish and garnish with mint leaves.

How to cook pea puree: step-by-step recipe with photos

Each housewife has her own recipe for how to cook pea puree. These can be a variety of ingredients and cooking methods, such as pea puree in a slow cooker. In this version, all the tradition of this dish is preserved, and ingredients are added that will make the puree more healthy.

Traditional recipe

Cooking takes place in several stages. They are important in their own way, and using little tricks will allow you to prepare delicious pea puree.

Main ingredients of the recipe:

• Peas – 1 cup
• Water – 3 glasses
• Oil – 50 gr.;
• Salt – ½ teaspoon;
• Crackers - 2 slices of bread.

Cooking time: with soaking overnight - 15 hours, with soaking for 2 hours - 4 - 4.5 hours.

Number of servings – for 3 people.

Stage 1: Soaking.

In order to cook peas quickly, you need to soak them.

Stage 2: Cooking.

Advice! If you want to make the puree more tender and soft, you need to wrap the pan with peas after cooking in a towel and simmer for 40 - 60 minutes.

Stage 3: Preparation of puree.

Nuance! If you are a fan of healthy foods, you can skip the oil. To make the puree digest faster, add homemade croutons to it.

Cooking in a slow cooker

Pea puree is prepared faster in a slow cooker, because you don’t have to soak the peas for a long time, 2 hours is enough, and it’s just as tasty. For the puree you will need the same ingredients as for the classic recipe.

1. Place 1 cup of rinsed peas in a bowl.
2. Pour in 2 or 3 cups of water (depending on the size of the multicooker bowl).
3. Place on the “Extinguishing” mode for 2 – 2.5 hours.
4. Blend until smooth with a blender or grinder.

You can add butter and salt for taste.

What are the benefits and harms of the dish?

Controversy among culinary enthusiasts is caused not only by the recipe for making pea puree, but by its benefits and harms.

An indisputable fact is the presence in peas of a number of vitamins and microelements that increase immunity, strengthen hair, nails, and also improve skin color. Copper, potassium, calcium, phosphorus and other beneficial substances are combined with a high protein content, which is necessary for the development of the body at the cellular level.

The amino acids contained in peas help with:

• headache;
• stress;
• insomnia;
• fatigue;
• intestinal disorder.

Thanks to the salt contained in peas, excess fluid and toxins are removed from the body. Pea puree is contraindicated for people who suffer from gout, leukemia, various inflammatory processes of the gallbladder and exacerbation of diseases of the gastrointestinal tract.

You should use mashed potatoes with caution for small children and elderly people, because in the first case the digestive system has not yet been developed, and in the second, due to age, it is impaired

Calorie content

Another big advantage of pea puree is its calorie content. The energy value of the dry product is quite low - 300 kcal, and with hot processing, it is reduced by half. In 100 gr. pea puree contains 100 kcal, provided that no oil or salt is added.

By following the recommendations, you can prepare pea puree in a slow cooker, in a saucepan, and also have a tasty meal and maintain a slim figure.

How to cook pea puree: step-by-step recipe with photos

Each housewife has her own recipe for how to cook pea puree. You can cook pea puree in a slow cooker, in a saucepan, and also have a delicious meal.

Preparing mint and pea puree

How to make pea puree with mint? Heat enough water in a saucepan and bring to a gentle boil. Add the peas and garlic and cook until the peas are tender, about seven minutes. Drain and cool slightly in a colander or strainer.

Add the peas and garlic to the bowl of a food processor along with the mint. While churning, pour the olive oil through the feed tube in a thin stream. Grind and mix until the mixture becomes thick. It should have a creamy consistency with a noticeable texture. Add a good pinch of salt and pepper to your liking and stir to combine. Serve immediately while the puree is still warm.

Cooking the garlic along with the peas helps remove the overpowering taste that raw garlic has, but still leaves you with a mouth-watering aroma. Lemon juice and mint also add flavor and aroma to the sweet peas, making for a nice combination.

How to make pea puree

First of all, the peas should be washed, and then soaked for 3-6 hours. The soaking time depends on the temperature in the room - the warmer it is, the less time it will take. You can also soak it overnight, but then it is advisable to put the container with peas in the refrigerator, otherwise it may turn sour. The soaking water should be cold. I once heard on TV that cold water will get rid of possible side effects after eating legumes. I filled the peas with 2 tbsp. water and left for 3 hours. During this time, it absorbed almost all the water and swollen quite a lot.

Having finished with the peas, we proceed to frying. To do this, peel the vegetables (onions and garlic) and chop them finely. Afterwards we immediately send them to the saucepan where the puree will be prepared. We add the plant there. oil and fry the vegetables, stirring, until golden.

As soon as the vegetables have browned, add the washed peas to the saucepan.

Pour boiling water over everything and place the saucepan on the stove. The water boils almost instantly, and as the first gurgles noticed, switch the heat to medium, close the lid and let the peas slowly simmer. With such low heat, the contents of the saucepan will not escape anywhere. And almost no foam is formed, so there’s nothing special to remove, so you can safely leave everything unattended for 40-50 minutes.

During this time, the peas have already partially boiled in the puree, but the liquid has not completely boiled away. Now it's time to add some salt to our porridge.

Add salt, stir, and return to the stove to boil the puree to the desired thickness. The longer the peas simmer, the more tender your puree will be, so if necessary, do not be afraid to add more water, because the excess can always be evaporated. And keep in mind that the puree will thicken after it cools. My puree turned out quite thick. Some of the peas retained their integrity, the other part was boiled into puree - just what I needed! When serving, season the finished pea puree with ground pepper, spices and herbs if desired. Separately, you can serve fried mushrooms or smoked meats with the puree.

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

Pea puree is the simplest pea dish. As a side dish, it goes great with fried meat and cutlets. It is served with a generous drizzle of melted butter or tomato sauce. If you learn how to cook pea puree, you can easily master the more complex dishes mentioned above.

Option with apples and spinach

This green puree is suitable even for the youngest children. Besides being sweet, tender and delicious, it consists of two green vegetables and one fruit, and contains large amounts of protein, calcium, vitamins A and C, fiber and iron. To prepare it you need the following:

• 2 medium apples;
• 1/4 cup spinach, tightly folded;
• 1/4 cup frozen or fresh green peas.

Pea puree with fried meat

A delicious dish for a Lenten menu. Peas give you fullness, and frying carrots and onions with seitan gives the illusion of the presence of meat. Seitan (wheat protein, vegetarian "meat") when fried is very similar to meat fried/crackling. Both tasty and healthy. Yes, yes, peas contain a lot of vitamins, microelements and minerals. It is well absorbed, normalizes metabolism, strengthens the walls of blood vessels, etc. And peas are even healthier than potatoes. What can I say, all advantages. But the question arises: what to do with the “leakage of gases” from the body? The Internet is large, and there was an answer to this question. Carrot! The bigger, the better! In her company, the pea behaves more calmly. No compromising evidence.

Ripe pea option

Green peas are not always available for sale fresh. However, ripe dry grains of this crop can be cooked tasty. The recipe for pea puree in this case will be slightly different, but the result will still pleasantly surprise you. So, you will need:

• 500 grams of yellow peas, split into halves;
• small onion;
• half a glass of olive oil;
• parsley to your taste;
• green onions to your taste;
• juice of one lemon;
• table salt;
• pepper.

What to serve with pea puree

A very tasty and satisfying combination of pea puree and meat - especially pork or lamb ribs fried or stewed in spices. Men will rate this dish 100 points - not one of them will be able to resist such a yummy dish.

Pea puree goes very well with smoked meat, so you can prepare separately stewed pieces of smoked meat (for example, pork knuckle or ham) with bell peppers, tomatoes, onions and carrots. Don't forget to add allspice and cloves! The aroma of such a dish will immediately arouse the interest of your family, and the recipe for pea puree with smoked meats will become your signature.

You can serve crispy fried chicken thighs, pork or veal azu, lamb chops with pea puree - any meat goes very well with this side dish.

In addition to meat, fresh vegetable salads go well pea puree Chop tomatoes, cucumbers, cabbage and herbs, add salt, season with vegetable oil or sour cream and serve with pea puree. Among the appetizers that go well with pea puree are also: Korean carrots, spicy pickled cucumbers, pickled honey mushrooms, sour cream, garlic and cheese sauce, garlic croutons made from black bread, and, of course, salted or smoked lard with garlic.

How to prepare such a dish?

How to properly prepare pea puree from yellow grains? Wash the peas, place them in a saucepan, cover with water and let them cook. Remove any scum that forms on top of the water. Add quartered onion, salt, and a quarter cup of olive oil. Let the mixture simmer for about an hour until the peas are tender. The mixture should become like a thick porridge. Use a blender and puree the peas into a smooth puree. Add the rest of the oil, lemon juice, chopped onion and parsley.

Pea and lentil puree

This dish is extremely easy to prepare. In addition, it will be very useful due to the presence of a large amount of fiber. The peas and lentils in this recipe are soaked overnight.

Required ingredients:

• peas - half a glass;
• lentils - half a glass;
• carrot - 1 piece;
• onion - 1 piece;
• bacon - 50 grams.

Cooking method:

This puree must be served with fried onions and pieces of fried bacon. If you like the taste of smoked meats, then add more bacon and onions directly to the puree. In addition, lentil puree can be served with a variety of fresh vegetables.

First you need to soak the lentils and peas in water. After the peas swell and increase in size, they need to be transferred to a saucepan along with the lentils and filled with water. Cook until the peas are tender, then add the grated carrots to the pan. Cook until fully cooked. After this, you need to add the onion and bacon and grind everything in a blender until smooth.

Another option from ripe grains

This is a Greek style pea puree recipe. This dish is ideal for vegetarians and fasting people. Adding lemon juice and extra virgin olive oil will give it an interesting taste and aroma, and capers will add a spicy kick.

It is best to use split peas to reduce the boiling time. The finished puree can be served as an independent dish, complemented with boiled rice and Greek salad. So, you need the following:

• 3 cups yellow split peas;
• 1 bay leaf;
• 2 tablespoons olive oil;
• 3 shallots, grated (or half a red onion);
• 1 tsp. sea ​​salt, or to your taste;
• fresh lemon juice;
• oregano;
• capers;
• finely chopped green onions;
• extra virgin olive oil.

Baked meat with pea puree

A dish for lunch or dinner. I like the fact that the meat is baked in the oven much like on a grill (I don’t add any oil or fat). I think it's healthier than frying it in a pan with fat.

Pea puree . Pea puree is easy to prepare. But there are some nuances in preparing this dish.

Peas contain valuable vegetable protein. Dishes made from it fill you up perfectly and for a long time. Peas contain many microelements beneficial to the body. Housewives prepare a lot of dishes from this variety of legumes - they add it to salads, make winter preparations with it, cook soups and purees, and decorate snacks with it.

Pea puree can be served as a side dish for a dish, or as an independent dish in the form of pea porridge for breakfast or lunch. This dish can also be used as a filling for pies or small pies, various casseroles and pancakes.

You can prepare pea puree in a saucepan (preferably with thick walls so that the peas do not burn), in a cauldron, in a multicooker bowl, in a microwave oven, in the oven.

Regardless of what type of peas they are, before cooking they should be soaked for several hours (up to 5-7 hours) in cold water and left on the kitchen counter for this time. In this case, the peas will cook faster, more evenly, and it will be easier to turn them into porridge or puree.

Pea puree goes well with sautéed onions. You can also serve it with herbs, coarsely chopped fresh vegetables - tomatoes, cucumbers. Pea puree will also go well with marinades on the dinner table.

This dish is quite difficult for the body to digest, so it should be served for breakfast or lunch, but not for dinner, and especially before bed.

The recipe for pea puree is quite simple, and additions to this dish depend on your imagination. To prepare 3 servings of pea puree, you will need:

• 1 cup peas;
• vegetable oil (sunflower or olive);
• salt to taste;
• spices (choose your favorite aromatic seasonings - basil;
• parsley, marjoram, sweet peas and others).

Cooking a Greek dish

Place the peas and bay leaves in a large saucepan. Fill it generously with water (the level should be a few centimeters higher). Bring to a boil, cover and simmer over low heat for 45 minutes to an hour, stirring occasionally. During this time, the grains should become soft, the water should boil away, and the contents of the pan should look like porridge.

Meanwhile, heat the olive oil in a small frying pan and add the grated shallot or onion. Fry gently until soft. About 20 minutes before the peas are cooked, add the prepared onions and salt to the pan. Remove bay leaf. Transfer the finished mixture to a blender bowl and grind the grains into a puree.

Divide the pea puree into deep bowls. Using the back of a spoon, create small "grooves" on the surface. Drizzle with olive oil and lemon juice, sprinkle with oregano, capers and chopped green onions.

Cooking without soaking

Let's look at step by step how to properly cook pea puree without soaking:

To prepare, the housewife will need:

• peas - 0.5 kg
• raw water - 1 l.
• onion - small head
• carrots - 1 pc.
• tomato paste - 2 tbsp. l.
• bay leaf - 2 leaves
• spices,
• vegetable oil and butter

Preparation:

• Before cooking, peas should be washed thoroughly.
• Then it is poured with one glass of boiling water for about fifteen minutes.
• Next, add peas to a pan of hot water and bring to a boil.
• Then cover the dish with a lid and cook for half an hour.
• At this time, you can grate the carrots and chop the onion. They must be fried with the addition of tomato paste. For piquancy, you can replace vegetable oil with smoked oil.
• Salt the pea puree and add the necessary seasonings. After this, cook the dish for another hour with the lid closed. Sometimes the peas need to be stirred to prevent them from burning.
• After this, frying is added to the dish. Everything is mixed and cooked for another 10 minutes.
• Then the dish is poured with melted butter and decorated with herbs.

If you follow the recipe, you can get a wonderful and tasty dish that everyone will like.

Nowadays, multicookers are widely used to prepare various dishes. Their advantage is that you do not need to stand over the preparation of food. Just set the program and you can go about your business. Let's take a closer look at how to properly cook pea puree in a slow cooker.

For this you need:

• peas - 1 tbsp.
• a little butter
• spices

The product is pre-washed and placed on the bottom of the container. Fill the bowl with water and set the simmering program for two hours.

About 10 minutes before the end, add butter, spices and salt to the bowl. A dish made from peas in a slow cooker turns out special. And most importantly, you don’t need to stir it constantly.

When cooking peas, you should adhere to some features:

• When the puree turns out to be too thick, you can dilute it a little with hot water and add a little butter.
• For piquancy, peas can be boiled in broth. In addition, it will turn out more satisfying.
• To give the puree an exquisite taste, add pepper, coriander and other spices at the end of cooking.
• When using hard peas, milk and butter are added to the water. This gives the product softness and taste.
• During the cooking process, the accumulated foam should be removed with a spoon. When it completely disappears, you need to stir the peas constantly.
• During the cooking process, it doesn’t hurt to add a couple of tablespoons of vegetable oil.
• Pre-prepared frying will make the puree taste better.

The dish can be served not only as a dish, but also as a main course. This dish goes well with vegetables.

Pea puree according to an old Russian recipe. Recipe with step-by-step photos

Hello, friends! Let's talk about how to cook peas. Today I am sharing with you a photo recipe for pea puree. Everyone prepares peas differently, some prefer pea soup, some prefer pea pies, others prefer pea porridge. The other day I came across an old book of national dishes of Russian and Ukrainian cuisine. For myself, I singled out pea puree; it seemed to me quite unusual in preparation. And, as always, trusting my culinary preferences, I was right.

I present to your attention this extraordinary pea dish.

Green peas (or split peas) – 2 tbsp.

Dry porcini mushroom (large) - 1 pc.

A bunch of parsley – 10 – 15 sprigs;

Sunflower oil – 200 ml.

Onions – 2 pcs.

Ground black pepper - to taste;

You can use split peas, but I bought split peas at the market in order to boil it faster, since the peas will still need to be chopped during the cooking process.

So, I put the dry mushroom on the fire, cook it in 1.5 cups of water with the addition of salt and bay leaf.

I’ll say right away - I cook the mushroom for 10 minutes, add chopped parsley and cook for another 5 minutes.

In total, dried porcini mushrooms are cooked for 15 minutes. During this time, I put a large frying pan on the fire and heat it up. Pour the peas into a dry, heated frying pan, turn the heat to medium and constantly stir the peas.

When heated, the peas acquire a pleasant smell of fresh peas. Gradually drying out, the peas give off the smell of roasted peanuts. Now you can turn off the heat, but leave the peas in the pan.

Important! Under no circumstances should you pour oil into the pan; we do not fry the peas, we dry them. Under no circumstances should the peas brown, much less burn.

If this happens, consider that the taste of the dish is spoiled.

I heat salted water in a saucepan and after boiling, add peas to it, mix it thoroughly. I also gradually stir until cooked for about 20-30 minutes.

If the water evaporates quickly, you can safely add more, only hot.

When the peas are ready, there is still water left in them, I do not drain it. Previously, peas were ground using macogon, but I decided to use a blender and successfully crushed them.

After I have made pea puree, I add porcini mushroom broth to it and add a little ground black pepper, you can add it with mushrooms, I left them for decoration.

Once again I beat everything well and place a rather liquid puree in a deep plate. I leave it to cool.

Now I take 5 medium onions and cut them into half rings. I fry the onion until golden brown in a small amount of oil and place it on top of the puree.

The onion does not fall into the puree because it has cooled and become crusty.

I would like to note that this turns out to be a real culinary masterpiece; I have never eaten such a pea dish before. Tender dried peas smell like peanuts, and the mushroom broth imbues them with a savory taste and aroma. Everyone ate the pea dish with a bang, and I advise you to cook it too. A fresh “Spring” salad is perfect for this dish.

Pea puree according to an old Russian recipe

A delicious pea dish prepared according to an old Russian recipe will not leave anyone indifferent. Mushroom broth imbues it with amazing taste and aroma.

Cabbage stewed with peas and potatoes

This nutritious dish can be both a stand-alone dinner and a good side dish for meat or poultry. To prepare it, you will need:

• ¼ cup dry peas.
• ½ fork cabbage.
• 5 potatoes.
• 1 tomato.
• 1 onion.
• 1 juicy carrot.
• 1 clove of garlic.
• Salt, water, fresh herbs, vegetable oil and spices.

To cook cabbage and peas, you don't have to stand at the stove for very long. Pre-processed onions and carrots are sautéed in hot oil. When they change color, they are supplemented with shredded cabbage, pre-soaked peas and a small amount of water. All this is salted, seasoned and simmered under the lid for twenty minutes. At the next stage, pour potato slices into a common container and continue to simmer over low heat. Shortly before turning off the stove, vegetables and peas are flavored with crushed garlic, sprinkled with chopped herbs and combined with a peeled tomato. The finished dish is infused under the lid and only then served.