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October 28, 2016
2 Tbsp Extra Virgin olive oil1 onion, finely chopped1 pound (500 grams) shelled peas¾ cup chopped dill (about ½ bunch)Salt and PepperTomato Sauce (optional)¾ cup (200 grams) canned diced tomatoes1 teaspoon sugar2 medium carrots, cut into thin rounds
In a medium pot, heat 2 tablespoons Extra Virgin olive oil. Add the onion and a splash of water, and cook until the onion is translucent. If you’d like a red sauce, add the tomatoes, sugar, and carrots. Add the peas and give them a toss in the oil. Add half the dill, a pinch of salt and pepper, and then enough water to just cover the peas.Bring to a boil and then turn the heat down to a gentle simmer. Cook, covered, for about 40 minutes, checking the pan every once in a while in case it needs more water. The peas are ready once they’re soft but firm. Once off the heat, add the rest of the dill.Serve hot or cold with a drizzle of olive oil to taste. Serves 2-4.
Adapted from Cooking with Loula
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