Greek Dilled Peas Potatoes Carrots Food
ARAKAS LATHEROS (GREEK PEAS WITH TOMATO AND DILL)
Peas are normally considered a side dish, but in Greece it is common to eat a plate full of vegetables as a main course. This traditional way of cooking peas is so satisfying and healthy, it will most certainly become a favorite. Serve with crusty bread and feta for the ultimate meal!
Provided by Diana Moutsopoulos
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
- Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 31 g, Fat 10.8 g, Fiber 7.7 g, Protein 8.5 g, SaturatedFat 1.5 g, Sodium 254.9 mg, Sugar 7 g
GREEK SWEET PEAS AND POTATOES
Greek peas and potato recipe made with fresh sweet peas. Arakas is classic Greek dish from the mediterranean cuisine and now that peas are in the season you can make it from scratch with this very easy recipe.
Provided by Rekha Kakkar
Categories Main Course Side Dish
Number Of Ingredients 13
Steps:
- Heat the olive oil in a big saucepan over medium heat.
- Cook for a few minutes after adding the onion.
- Stir in the garlic fand saute.
- Add tomato paste and cook for 3-4 minutes.
- Add salt and pepper.After that, mix in the potatoes and carrots and coat with spices and tomato paste.
- Cover with lid and cook for 7-8 minutes.
- Add in shelled peas, water, dill and parsley mix everything uniformly and cover with lid.
- Cook for 4-5 minutes till sweet peas are tender.
- Stir once in a while.
- Finish with some Dill and crumbled Feta and enjoy with crusty bread.
Nutrition Facts : Calories 210 kcal, Carbohydrate 12 g, Protein 5 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 774 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 12 g, ServingSize 1 serving
GERMAN POTATOES WITH PEAS, CARROTS, AND CORN
Kartoffelgemüse mit Erbsen, Mohrrüben und Mais in German. Potatoes accompany many German meals. You'll often find a side of carrots and peas in a creamy sauce on your plate as well. It makes a very tasty combination together with potatoes. So it 's not surprising that someone thought of a recipe that combines both of these sides in one dish. Not only is it tasty but it is also easy to make and you'll only end up with only one dirty pan. As a little bonus, you'll also find some corn added to this dish. I've changed the dish to use vegetable broth instead of water to give more flavor but it's good with the water too.
Provided by Sharon123
Categories Potato
Time 45m
Yield 4-6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Add the flour and the broth (or cold water) to mason jar or any other jar with a lid. Shake it well to combine the flour and water. Set aside.
- Peel the potatoes and rinse them. Cut them lengthwise in half and then crosswise. Heat a large frying pan and melt the butter. Add the potatoes and let them cook in the butter on medium heat for about 2 to 3 minutes. Then reduce the heat and let them cook on low heat for about 5 minutes, occasionally stirring.
- In the meantime, cut the carrots into 1/4" (1 cm) thick slices. Add the carrots to the potatoes and let them cook for about 10 minutes on low heat, occasionally stirring.
- Shake the flour mix again and add it to the frying pan along with the peas and corn. Stir everything well and bring it to a boil. Then let it simmer on low heat for about 5 minutes. Season to taste with salt and pepper and add the parsley.
- Guten Appetit!
Nutrition Facts : Calories 257.2, Fat 4.6, SaturatedFat 2.6, Cholesterol 10.2, Sodium 127.8, Carbohydrate 49.6, Fiber 8, Sugar 6.2, Protein 7.2
EASY GREEK-STYLE SPRING PEAS AND POTATOES
A traditional Greek dish of peas, potatoes and carrots, braised slowly in a delicious olive oil-tomato sauce.
Provided by Marilena Leavitt
Categories Vegetarian main course
Time 1h
Yield 4-5
Number Of Ingredients 11
Steps:
- Set a medium pot over medium heat. Add the olive oil and the diced onion and sauté for about three minutes, or until the onions are softened but not brown.
- To the pot, add the carrots and the potatoes and cook briefly, stirring frequently. Then, add the tomato paste and cook for one more minute, scraping the bottom of the pan as the tomato paste starts to caramelize.
- Stir in the tomato sauce and the warm water, then bring to a boil and cook over medium-low heat, uncovered for 15 minutes, or until the potatoes are soft (but not completely cooked) and the sauce is starting to thicken.
- To the pot, add the peas, salt, and pepper and mix well. Cook over medium-low heat for 15 more minutes. Five minutes before the end of the cooking time, stir in the fresh dill.
- When most of the water is evaporated and the vegetables are nice and soft but still hold their shape, remove the pot from the heat. Taste and adjust the seasoning if necessary.
- Set it aside for a few minutes to allow it to cool slightly. Ladle into deep bowls, drizzle with some extra virgin olive oil, and serve with Greek Feta cheese on the side and lots of good bread to mop up the sauce.
DILLED CARROTS AND SNOW PEAS
Make and share this Dilled Carrots and Snow Peas recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel carrots and cut into 2-inch matchsticks. Trim snow peas. Set each aside separately.
- In a medium saucepan of boiling water, cook carrots 5 minutes, until crisp-tender.
- Add snow peas and cook 1 minute longer. Drain, return vegetables to the pan.
- Toss with butter until butter is melted. Toss with dill until well coated. Serve hot.
Nutrition Facts : Calories 43.6, Fat 2, SaturatedFat 1.2, Cholesterol 5, Sodium 39.6, Carbohydrate 5.6, Fiber 1.8, Sugar 2.8, Protein 1.2
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