How to cook pea puree?

Many in their Soviet childhood ate in a kindergarten or school such a simple dish as pea puree. Someone liked it, some did not, but the fact that peas contain many useful vitamins and minerals remains always. Pea puree is a very simple and delicious dish that can be used as a garnish for meat, for example, or simply as an independent dish. For adherents of vegetarianism it is generally a find. If you include your imagination, then you can come up with a variety of options for how to vary the pea puree.

However, not many know how to cook pea mashed potatoes correctly, so that the peas are well cooked and crumbly, tasty and tender.

Preparation of pea puree does not require a great culinary talent and a huge cooking experience, the main thing is to know some features of this product. First, you need to choose the right kind of peas. For your pea puree will suit the yellow wax pea halves. Since such peas are grown on dry soils, it absorbs a large number of vitamins and nutrients that are necessary for the human body. You can also use cereal varieties of peas (wrinkled or smooth).

How to cook pea puree?

The first rule that must be followed, if you want the cooking to be quick, pour the peas with water on the eve of cooking. It should be soaked in water for at least eight hours. It is better to do this: pour peas in the evening and leave for the night, it will absorb water and it will be easier to boil. The next day it can be cooked with ease.

Drain the evening water and pour boiling water so that the water covers the peas in a pan two fingers higher. Put on a large fire, and bring to a boil. When the peas boil, you need to reduce the fire to a minimum and cook after that for an hour. At the very end, before you take off, you need to add a pinch of salt to the peas (if you add earlier, the peas will last longer, as the salt holds it together) to taste and a piece of butter. Some people prefer to add a little milk in the mashed potatoes, but I never do that (maybe I just do not like milk?), But you can try to do it differently, suddenly you will like it. Then remove the pan from the heat and leave the pea under the cover at room temperature, so that it is steamed and boiled. Then it is almost no need to pound. After half an hour you can rub it through a sieve or crush it to a smooth mashed potatoes (I always compare it with baby food). If you have a blender, then in general there are no problems: we fall asleep in the blender, we mix, here you have the ready pea puree - it is tasty and useful!

Now you know how to cook pea puree for a garnish. It fits any meat.

But you can make pea puree and a separate dish. To do this, you need a piece of bacon, sliced thin slices and finely chopped onions. All this fry in sunflower oil in a frying pan until golden brown and add to our puree. It turns out very tasty and satisfying.

There is another way, how to cook pea puree, more modern. Now very common are pressure cookers, they prepare dishes very quickly and retain their useful properties. And, if you are the lucky owner of such a magical device, then for you there is no question at all how to cook pea puree.

In this case, cooking takes you only 15 minutes and a minimum of effort. But, nevertheless, it is necessary to remember that peas should also be soaked before cooking so that it is crumbly and tender.

No matter how you cook this dish that came to us from Soviet times, pea puree remains tasty and useful for a person at any age.