Young green and sweet grains of green peas are released from the pods of vegetable brain peas. The most useful young peas are in pods, and in order to always have them on the table, you need to grow peas of different ripening periods - early, middle and late. Brain peas are the most delicious; their grains have a slightly wrinkled surface; they are good both fresh and canned in jars. Therefore, we advise you to pay attention to the labeling when purchasing peas. The more brain varieties in canned peas, the tastier it is. Such peas contain more sugars and vitamins, they are especially useful because they contain provitamin A, which is necessary for. It is tasty, delicately sweetish in taste, and contains less starch than other varieties. Young peas in tender, immature pods are recommended for children and adults.

Fresh green pea It is stored very little, the husked one can remain fresh for only 2-3 hours, in the pods up to 10 hours. At a temperature of about 0 degrees and high humidity, peas are stored a little longer. Harvested peas quickly ripen and the sugar contained in them is converted into starch. The peas become tough and not sweet. Due to their short shelf life, canned peas are more often used for cooking. Peas in any form are used to make soups, salads and sauces. It is used as an independent dish and as a side dish for meat and fish dishes; it is served with sausages and scrambled eggs.

Green peas are delicious cooked in oil. Boil fresh peas in water for 15 minutes, drain the water and add butter, heat for 5 minutes so that the oil soaks the peas, and serve hot.

Place the canned peas from the jar in a colander to drain the filling and rinse with cold water. Place in a saucepan and add butter or heavy cream and heat for 3 minutes.

Frozen green peas do not require thawing before cooking. Place it in boiling water and cook for 10 minutes, drain the water and season with oil, add a little sugar.

Before cooking, dried peas should be soaked for 30 minutes, then boiled for 15 minutes, add cream and heat for 2-3 minutes, to improve the taste add a little sugar and a spoon lemon juice.

Green peas can be served as an independent dish, and as a side dish for meat and fish dishes, to potatoes.

Pea salad. Boil the peas and drain the canned peas from the filling. Hard boil the eggs, chop, add finely chopped dill, add peas and season with mayonnaise. Place in a salad bowl and garnish with dill sprigs and peas.

Pea salad with cucumbers. Take a can of green peas and drain the filling. Pickled hot cucumber, cut into slices, chop finely green onions and dill. Place peas, cucumbers and herbs in a salad bowl, season with mayonnaise.

Green pea soup with tomato. Prepare meat or chicken broth. Fry carrots, onions, garlic and 2 tablespoons of tomato puree in oil. Place peas from a jar into the broth and boil, season with fried vegetables and tomatoes. Serve with parsley and garlic croutons.

Peas with rice and meat. Cut the pork into portions, beat and fry in fat, add salt and pepper, fry until done. Boil the rice. Onion fry. Wash the canned green peas and add to the onion, heat for 2-3 minutes. Combine the rice with the peas and place on a plate, put a piece of fried meat on top, pouring the fat in which the meat and chopped garlic were fried.

Omelet with green peas. On a quick fix You can cook a delicious omelet with peas. Place 3 tablespoons of green peas in a bowl, add 3 eggs, add a spoonful of mayonnaise or two tablespoons of milk, and salt. Beat well with a fork and place in a preheated frying pan, cover with a lid and cook for 2-3 minutes.

Pea and tomato salad. For 5 ripe tomatoes, take 2 cups of fresh boiled or canned green peas. Cut the tomatoes into cubes, add chopped dill and basil, add peas. Season the salad with oil or mayonnaise and mix carefully.

Pork with green peas. Take portioned pieces of pork as for chops, beat, salt and pepper. Fry the meat on both sides until cooked. Place on a plate. Add chopped garlic clove to the frying oil and sprinkle with a spoonful of flour, stir. Pour half a glass of cream into the pan and add boiled or canned green peas and heat through. Place the prepared green pea sauce on the fried pork chops.

Young, sweet peas, shelled from the pods, are not stored for long; after harvesting, they quickly ripen, becoming starchy and not sweet. At low temperatures, peas, shelled and in pods, can last only 12-14 days. Of course, it is better to consume green young peas fresh along with juicy and sweet pods, because green peas are the source of provitamin A. Therefore, the benefits of peas have been noted for cardiovascular diseases; the substance isolated from it, inositol, has an anti-sclerotic effect and improves the functioning of the heart muscle. But when there is a lot and a rich harvest, you can prepare delicious puree soups, salads, pates and sauces from it.

Green pea dishes.

Green peas in oil. Boil the shelled grains of green peas in salted water for 15 minutes, drain the water and add butter to the peas, heat and the dish is ready. You can also cook canned peas, place them from the jar on a sieve and rinse with cold water, place in a saucepan and add oil, heat for 5 minutes. Freshly frozen peas can be placed in boiling water without thawing and cooked for 5 minutes, let the water drain and add oil. Serve peas with butter with potatoes and meat.

Green pea and egg salad. Mix hot peas seasoned with butter with boiled and chopped eggs and green onions.

Sandwich with green peas. White, can be cut into slices, soaked in a mixture of eggs and milk and fried in oil. Boil green peas, season with oil and mash lightly with a spoon. Place hot peas on each slice of bread.

Green peas with sauce. To prepare the sauce, take a tablespoon butter Grind a tablespoon of flour and add a glass of cream and stir well. Boil while stirring. Boil the peas for 15 minutes and season with cream sauce. Serve as a side dish and as a salad.

Green pea soup. Sort the peas and wash the canned ones. Peel the potatoes and cut into thin slices so that they soften well during cooking. Pour a liter of water over the peas and potatoes and cook until tender. Finely chop the onion, crush the garlic and fry in oil together with the onion, add 50 ml of dry wine, a little grated nutmeg, 100 ml of sour cream. Mix everything and heat for 5 minutes. When the peas and potatoes are cooked, remove from the heat and blend with a blender. Add onion and garlic to the soup and bring to a boil. Serve sprinkled with finely chopped dill.

Green pea salad with nuts. Wash canned green peas and lightly fry in oil, add crushed walnuts and a clove of garlic. Place in a salad bowl or sprinkle with herbs on lettuce leaves, garnish with slices of boiled egg.

Scrambled eggs with green peas. Place the peas in a frying pan in one layer, and if fresh, simmer for 10 minutes, and canned peas for 2-3 minutes, in oil. Salt and sprinkle with chopped herbs. Release the eggs into the frying pan carefully so that the yolks remain intact, cover with a lid for 3 minutes and serve.

Chicken soup with green peas. Chop the chicken and set to cook. WITH canned peas drain the filling, rinse and add to the broth 5-10 minutes before the end of cooking. Fry onions and carrots in oil. Separately, fry a spoonful of flour and dilute with broth. Place the onion and flour in the soup, add salt and a bay leaf.

Green peas are boiled for 5-10 minutes depending on the type and age of the beans.

How to cook peeled green peas

1. Wash fresh peas and husk the grains. To do this, make a longitudinal cut along the pod with your fingernail, open its flaps and separate the grains. Discard yellow and wrinkled beans.
2. Pour cold water into a saucepan 2/3 full and bring to a boil, add salt and soda at the rate of 1 teaspoon of salt and 1/2 teaspoon of soda per 3 cups of water.
3. Place the pea grains in boiling water, cover the pan with a lid and cook over high heat until tender. Depending on the size and age of the grains, the cooking time can range from 5 to 10 minutes. How younger than peas, the softer and faster it cooks. The finished peas should be tender in taste, but their shell should not burst.
4. Place the boiled peas in a colander and rinse with running cold water. Cooked grains can be used as an independent dish or as an addition to side dishes, soups and salads.

How to cook green peas in pods

1. Wash the pods of young green peas and remove the hard ends.
2. Pour cold water into a saucepan, add the pods and leave to soak for an hour.
3. Boil water in a separate saucepan, add salt at the rate of a teaspoon of salt per 3 cups of water and place the soaked pods in it.
4. Set the burner to maximum level and boil the peas until softened.
5. Place the boiled pods in a colander and let the liquid drain.

How to cook frozen green peas

Products
Green peas - 400 grams
Water - 1 liter
Mint - 1-2 sprigs
Salt - 1 tablespoon (without a slide)
Sugar - 1 teaspoon

How to Cook Frozen Green Peas
1. Pour 1 liter of water into a saucepan and boil.
2. Add 1 level tablespoon of salt to boiling water, 1 teaspoon of sugar (helps preserve the rich color of the grains), stir until completely dissolved and place 400 grams of frozen peas in the water. Cook over high heat with the lid closed for 5-10 minutes until the grains are soft. If desired, you can add 1-2 sprigs of mint to the pan during cooking for flavor.
3. Place the boiled peas in a colander or metal strainer to drain all the liquid, and place on a dish.

How to cook canned green peas

1. Fill the pan up to half the volume with cold water, let it boil, and then add salt (take 1 teaspoon of table salt for 3 glasses of water).
2. Open a can of peas, pour the liquid along with the grains onto a metal strainer or colander and let the liquid drain.
3. Rinse the grains under running water until all the liquid is gone and place in boiling water.
4. Cover the pan with a lid and cook the peas over medium heat for 5 minutes. Drain the finished beans in a colander and rinse cold water and let it drain.

Fkusnofacts

For preparing dishes from green peas, the most popular are the brain and smooth-grain varieties. Marrow fruits are usually the sweetest and are distinguished by their oval shape and small grain size. It is best to use these peas in side dishes, as well as for making purees and pates. Smooth-grain varieties are larger in appearance, round in shape, and are perfect as a salad component.

Fresh peas are a fairly expensive product. The cost of a 250 gram package per season (June-August) is 150 rubles. (average in Moscow for the 2017 season, price approximately as of June 2017). Therefore, it is most profitable to buy

What can you cook from frozen green peas? We have selected the three best quick offers for every taste.

Pea and mint pesto

In a blender, puree a package of frozen green peas, a handful of fresh mint leaves, grated Parmigiano Reggiano, a couple of cloves of garlic and plenty of black pepper. Add olive oil and a little lemon juice. Spread pesto on bruschetta, croutons, cheese and ham crackers.

Matter paneer with peas

This wonderful Indian dish is a godsend for vegetarians. Fry tofu cubes in vegetable oil until Brown. Place on paper towels and let excess oil soak up. In a saucepan, add a pinch of cumin seeds, a little curry powder, then chopped onion. The onion needs to become soft and imbued with spicy aromas. Now add the chopped tomatoes and fill the saucepan with water. Bring to a boil, add fried tofu, simmer over low heat for a few minutes. Then throw the frozen green peas into the saucepan. Cook the dish for at least another 15 minutes. Serve over rice and sprinkle with chopped cilantro.

Pasta, bacon, peas

Orchette, farfalle, spaghetti... You can choose any pasta to accompany it with green peas, bacon and herbs. Cook pasta until al dente, drain. Fry the bacon in a frying pan and then cut it into small pieces. Drain the fat from the frying pan, leaving no more than a tablespoon - simmer the chopped onion and frozen peas in this amount of fat. Mix onions and peas with pasta, add chopped bacon, sprinkle with grated Parmesan and chopped herbs.

Text: Anna BIL