How to cook peas puree

Even lean dishes can be delicious and nutritious, and the example is peas. That's just tasty it will be only if it is properly welded. By the way, the puree does not have to be lean, there is a lot of recipes, where pork, beef, fat, smoked ribs or something else are added to peas.

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The subtleties of cooking delicious pea mashed potatoes

The most important rule of good pea mashed potatoes is the absence of lumps, and in order for them there is no, you need to boil the beans a sufficient amount of time. Consider the features and secrets of the preparation of this uncomplicated simple dish:

• The pea mashed potatoes most often make out of a yellow chipped pea, but if you start to boil it with such dry and solid, how it was in the package, it will take a lot of time on this process. Therefore, to reduce the temporary cooking costs, the beans need to soak. If in cold water, it is better for several hours or at night, if there will be 1-1.5 hours in boiling water.
• Instead of soaking, pea grains can be born on a dry pan. In this case, they will also get an additional fragrance.
• The peas has a property to run away from the pan after boiling, therefore it is better at the beginning with a lid without covering it. When a foam hat appears on the water, remove it, reduce the fire of the burner and cover the saucepan.
• Do not forget to stir the beans in the process of cooking and taste. When the grains are welded, they begin to adhere to the bottom of the dishes. It takes a puree every 5 minutes every 5 minutes - so you will not guess him and let me boost evenly.
• If there are few water in a saucepan, but the grains did not have time to weld, do not be afraid to pour boiling water. Peas are boiled in the ratio of 1: 4, and it is better not to pour all the water right away. Fill the cereal of half the norm, and add the second half gradually already during the preparation process.

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Instructions for the preparation of pea mashed potatoes in a saucepan

For the preparation of a delicious and tender pea puree with a monotonous consistency, yellow wax peas is perfect, which, besides, is very useful for health. To cook with mashed potatoes, you need to perform the following:

• Put pea beans in a deep saucepan and type water in it 2 times more than pea. So leave the saucepan for all night. If the time presses and cook puree is needed on the same day, pour the grains with steep boiling water and hold 2 hours under the lid.
• After the time expires, drain the water and, if necessary, repay the peas in the dishes, where you cook it. Fill with water again, and it is advisable to immediately boiling water. Take water at the rate of 1: 3.
• Put the grains on the stove and follow when boiling. Remove the foam, reduce the fire and boil peas for 2-3 hours. Do not solitize immediately. When you see that the beans were almost welded, add salt.
• As soon as you understand that it reached the desired consistency, remove the saucepan from the fire and also leave the lid for another 30-40 minutes.
• It happens, the peas in itself is welded to a monotonous consistency, and sometimes small lumps in it still remain. So that the dish was particularly gentle, grind the pea to the device for making a potato mashed potato or whisk by a mixer.

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How to make peas more tastier

A lot of products are combined with peas. These are vegetables, and meat ingredients, and all sorts of spices, there are even recipes, where fish or shrimps are added to the dish. Masher made of pea grains can be made more tastier and fragrant with some tricks:

• Frying grains in a pan immediately before cooking will add your mashed taste more rich taste. You can just rolling the beans on a dry frying pan, but it is better to fry them in unrefined sunflower or olive oil. Please note that you do not need to soak peas before the procedure. You must also constantly stir the grains in the oil, seeking them evenly. You will not spend a lot of time on such a manipulation, 5-10 minutes you are enough.
• Butter, even in large quantities, in the pea mashed potatoes will not be superfluous. Moreover, here you can experiment with different options: sunflower, olive, creamy, corn, various combinations.
• With peas perfectly combine a variety of seasonings, spices, as well as fresh greens. Try to add chopped parsley, dill or basil, and you can supplement the taste of fresh rosemary or thyme. If there is no fresh greenery at hand, use mixtures of dried herbs or vegetables.
• The taste and smell of pea mashed potatoes perfectly emphasize the fine aroma of garlic, only in large quantities it is not worth adding it. 1-2 small teeth will be enough, and throw them into the dish need to be in the very least queue, you can already remove the saucepan from the stove.
• Vegetables can be added in the pea mashed potatoes. The most popular ensemble is carrots and onions. By the way, the dish is added not only the smell, but also a slightly sweet taste. Carrot with a bow necessarily roasted, and until the full softness and acquisition of a golden shade. A carrot-leek groker in a pea puree is particularly successfully harmonized with the aroma of fresh dill.
• Some cooks depart from traditional recipes and put into boiled peas and other vegetables - sweet Bulgarian pepper, fresh either dried tomatoes, pumpkin.
• Well, what exactly can not spoil the pea mashed potatoes - it is meat. Any of its variety is suitable: beef or pork, poultry or rabbit meat. Extremely tasty is a puree with smoked pork ribs, sneaker or lard.

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Several interesting recipes for making peas

Pea puree can be made original, unusual and incredibly tasty. We picked up for you several recipes with an interesting combination of products:

• Add a grated carrot to the finished pea puree, pre-roasted fried in a large number of unrefined sunflower oil. Or replace sunflower oil to olive - then get a little different taste.
• Fry pea beans in oil, after which boil until readiness. Seel with carrots and red onions, add a chopped fresh dill and a pair of cloves of pressed garlic.
• Pull onions in a frying pan along with pieces of pork bale. The perfect option is fat with a slot. Interfere with this additive in the pea mashed potatoes and serve with crispy crowns.
• In vegetable oil, fridge the onions and cutted by slice of dried tomatoes. At the end of the roasting, throw 2 cloth of crushed garlic, slightly sugar products. Separately charge parsley with dill. All this add to the pea puree.
• Clean the pieces of about 300 g of beef and fry with carrots and onions on a skillet. Serve together with pea mashed potatoes and fresh basil.
• In a plate with a pea puree, when filing, put smoked pork ribs and separately roasted semiring onions.