How to make pea puree - step-by-step recipes with photos. How to make delicious pea puree. The best pea puree recipes

Pea puree is a simple but very healthy dish. Peas contain the same amount of protein as beef. Unlike animal protein, plant protein is digested much easier and faster. In addition, peas are rich in vitamins A, PP, group B, C, E, H, beta-carotene, as well as valuable micro- and macroelements such as calcium, manganese, zinc, iron, copper, potassium, phosphorus, magnesium, iodine .

Pea grains contain fiber, so a puree made from this product helps cleanse the intestines of accumulated waste and toxins. Nicotinic acid, which is part of peas, along with other substances, maintains normal cholesterol levels in the blood and reduces the risk of developing cancer.

Including pea puree in the diet is especially recommended for those suffering from cardiovascular diseases, anemia, obesity, and diabetes.

Pea puree is especially useful for children and adolescents: it improves appetite, stimulates growth, and helps them better perceive learning. Thiamine, which is part of this product, is also useful for adults: it helps slow down the aging process, protects cells from the negative effects of the external environment, alcohol and smoking.

Vitamin H is a beauty vitamin, also has antioxidant properties, regulates blood sugar levels, the functioning of the nervous and digestive systems, and maintains the normal condition of mucous membranes and skin.

Goroshnitsa recipes for gourmets

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Rules for preparing pea puree

Preparing this simple lean dish is quite simple, the main thing is that the peas are well boiled, otherwise the puree will turn out with lumps. To make the side dish tasty, you need special peas. It is preferable to choose yellow wax peas, which are grown on loamy, dry soils. Its seeds are a real storehouse of vitamins, minerals and nutrients. The puree made from this variety of peas is homogeneous, tender and very tasty. You can also use other varieties, such as wrinkled or smooth brain peas.

How to properly prepare such puree so that this process does not drag on for a long time? In order for the peas to cook quickly, they must first be soaked in cold water. To do this, place the peas in a deep container and fill them completely with water in a ratio of 1:2. It will take 6-12 hours to soak. Therefore, it is better to pour the peas in the evening and leave them to soak overnight. During this time, the seeds will absorb water, making them softer, larger and easier to cook.

If you are boiling hard peas, you can add a little milk or butter to the water, which will give the dish a mild taste.

After this, the water must be drained. Next, place the peas in a saucepan and pour drinking water into it at the rate of 1 cup of peas to 3 cups of water. Cook the peas over low heat for 2-3 hours. The water should be salted only at the very end of the cooking process, then the puree will turn out more crumbly and tender. Once the peas are completely cooked, remove them from the heat and let them steam for 30-40 minutes.

Then comes the final stage - preparing the puree. Peas can be crushed with a regular masher, passed through a meat grinder or rubbed through a fine sieve. At the same time, you need to ensure that no lumps form in the puree. If you have a blender, the process of chopping pea porridge is even simpler - place the boiled peas in a blender and stir thoroughly.

Pea porridge can be cooked quickly!

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When preparing pea puree, take into account the following recommendations:

• When cooking peas in boiling water, foam will initially appear; it must be carefully removed with a tablespoon
• when the foam stops forming, the peas need to be stirred
• When cooking peas, add 2-3 tsp to the water. vegetable oil
• You can add chopped onions, fried in oil, to the finished puree.

Pea puree is an excellent side dish for a wide variety of dishes, including meat. However, it may well be an independent dish.

Pea dishes are popular in cuisines all over the world. For example, a lot of things are prepared from this legume in Europe, from the usual soups to the filling for pancakes and pies. But this is in theory. In practice, while our housewives are more or less “friendly” with pea soup, many people have problems with pea puree. That is why this dish does not appear so often on modern tables. Although in fact there is nothing difficult in preparing delicious pea puree.

Ingredients:

How to make delicious pea puree

1 . Rinse the peas, add water so that it exceeds the level of the peas by 2 cm. Leave at room temperature for 1-2 hours. If you soak peas overnight, be sure to put them in the refrigerator to prevent them from going sour. Read about all the methods with and without soaking below, under the recipe with photos.

2 . Wash the peas, place in a saucepan and add 3-4 cups of cold water. Place the pan on low heat and cook for 45-60 minutes - chopped, 1.5 hours whole. If the peas have not yet been cooked, and the water has already boiled away, you need to add boiling water to the pan. To make the beans cook faster, you can add 1 tablespoon of vegetable or butter to the water. This will increase the cooking temperature to 100 degrees. The foam must be skimmed off and stirred periodically to prevent the peas from burning. As a result, you should end up with a liquid mass of boiled peas (see photo). Add salt, stir.

3 . While the puree base is cooking, peel the onions and carrots. Finely chop the onion, grate the carrots on a coarse grater. Sauté (fry until soft and lightly browned) in butter or vegetable oil.

4 . Place the sautéed vegetables into the blender.

5 . Pour the pea mixture on top with a ladle.

6 . Grind until smooth puree.

Delicious pea puree is ready

Bon appetit!

Basic rules for making pea puree

According to most experts, the best puree is made from split peas. It is considered optimal to use varieties such as “yellow waxy”, “wrinkled” or “smooth brain”. It is difficult to argue with this opinion. However, excellent pea puree can be made from almost any variety of this plant. The main thing is to follow simple rules.

It’s worth starting with the fact that peas “love” when they are soaked. Therefore, if you plan to have pea puree for lunch/dinner, then the day before, you should pour the legumes with cold water and put them in the cold so that they do not sour. In 6-12 hours, the peas will be saturated with water and will cook much faster.

If it was not possible to arrange similar water procedures for legumes, it does not matter. Split peas can also be prepared just before cooking. Fill with water and leave for 1-2 hours, the peas will absorb the water, become softer and cook much faster.

You can do without soaking at all, then the peas will cook for 1-1.5 hours. You can speed up cooking if you roast the peas. This can be done either in a dry frying pan or using vegetable oil or margarine for frying. The whole procedure takes no more than 10 minutes. By the way, after calcination, the peas not only boil better, but also become much more flavorful.

As for cooking itself, this also has its own subtleties. Boil it in a large amount of water (4 glasses of water per glass of peas). Peas are classified as “running” foods. It is advisable to keep an eye on it and when a large amount of foam appears, you need to reduce the gas and remove it. After this, the pan with legumes can be covered with a lid and cooked until tender - 2-2.5 hours. However, this does not mean that you can forget about the pan. Firstly, boiled peas burn remarkably well, incl. it must be stirred every 5-10 minutes. Secondly, you need to monitor the amount of water in the pan and add boiling water if necessary.

You need to salt the peas towards the end of cooking, when they have already boiled enough. The finished puree should be removed from the heat and left to brew under the lid for 30-40 minutes.

Usually peas prepared in this way are completely boiled on their own. However, if there are still lumps in the puree, you can crush them with a masher or blender.

Alternative way

The most optimal way to prepare pea puree is described above. However, if you don’t have the proper amount of time, it can be prepared in another way.

Wash the peas, pour in plenty of cold water at the rate of 4 cups of water per 1 cup of legumes and bring to a boil. In this case, you should also carefully monitor the future porridge and when a head of foam appears, reduce the heat and remove it with a slotted spoon. Then add a teaspoon of baking soda to the saucepan. This ingredient will help the peas cook much faster.

As in the previous case, pea porridge must be stirred regularly. Otherwise, it will definitely burn. You need to add salt the same way as in the first case - at the very end. Well, after removing the porridge from the heat, it again needs to be allowed to stand for half an hour.

To make it even tastier

Peas are delicious on their own. But at the same time, it goes well with many products. That is why puree can be both an independent dish and a side dish.

The already pleasant taste of pea puree is well emphasized by the butter. The proverb “You can’t spoil porridge with butter” seems to have been invented for this dish. At the same time, you can flavor peas with almost any oil: olive, sunflower, corn, butter, etc.

A variety of spices and seasonings, for example: mixtures of dried aromatic herbs, wonderfully highlight the taste. It’s a good idea to add freshly chopped fresh herbs to it: parsley, dill, rosemary, basil, etc. You can also add chopped garlic to the finished puree, but only a little - 1-2 cloves.

Pea puree will acquire additional flavor if you add onions fried until golden brown. And you can go even further. Make a fry of onions with carrots grated on a large or medium shredder. It turns out extremely tasty. The main thing is that the carrots are brought to full readiness, i.e. would become soft.

This dish goes well with almost any tomato sauce. In this case, you can use both ready-made sauces and those prepared by yourself.

Recipes based on pea puree

Pea puree with smoked brisket

Peas with meat are especially good. In this case, the type of meat does not matter. It can be lamb, beef, pork and even poultry. But the most delicious taste is obtained if you prepare pea puree with smoked brisket. For this dish you will need:

• peas - 1 cup;
• smoked brisket – 200 g;
• onion – 1 medium head;
• garlic – 1-2 cloves (depending on size);
• salt and seasonings - to taste;
• meat broth - 4 tablespoons;
• water – 1 l (for making puree).

Prepare puree using any method described above. Peel the onion and garlic, chop finely and fry in vegetable oil until the onion turns golden. Cut the brisket into small cubes.

Add fried onion/garlic, meat broth to the cooling pea puree and mix everything thoroughly. To make the dish more homogeneous, you can do this using a blender. Then add the pieces of brisket, mix again, after which the dish can be served.

You can do it a little differently by adding the brisket not to the finished puree, but to the peas still standing on the stove, about half an hour before cooking. Instead of brisket, you can add regular meat, but then you need to add it to the porridge a little earlier - about 1 hour before it is ready.

Pea puree with melted cheese

The porridge is no less tasty if you season it with cheese. For such a dish you don’t need many ingredients:

• peas - 1 cup;
• salt - to taste;
• meat broth – 200 ml (you can use chicken broth);
• processed cheese – 100 g (preferably one of the creamy varieties);
• water – 600 ml (for making puree).

Prepare the puree using the standard method. The only caveat is that about an hour after the start of cooking, add a glass of meat broth to the saucepan with peas. By the way, if you plan to use not homemade broth, but some kind of bouillon cube, then there is no need to salt the peas.

Grate the cheese on a coarse grater, finely chop the parsley. Add the prepared ingredients to the already cooled pea puree and mix thoroughly. A delicious dish is ready.

Pea puree with vegetables (Hungarian style)

An ingredient such as bell pepper gives it a rather unusual taste. By the way, this is one of the classic dishes of Hungarian cuisine. This dish turns out to be nourishing and flavorful.

• peas - 1 cup;
• sweet bell pepper – 1 pc.;
• carrots – 1 medium-sized root vegetable;
• onion – 1 medium head;
• butter – 50-100 g;
• salt and seasonings - to taste;
• vegetable oil (sunflower) – for frying;
• water – 0.8-1 l (for making puree).

And again, first you need to prepare the pea puree. While it is “infusing”, prepare the vegetables. Finely chop the onion, grate the carrots on a fine grater, cut the pepper into strips.

Fry the onion in a frying pan with heated vegetable oil. Then add carrots and peppers and fry for about another 10 minutes.

Mix the puree with butter in a blender, add the fried vegetables and mix everything thoroughly. The Hungarian national dish is ready.

The general principles for preparing pea puree are described above. And the fillers, as is clear from the recipes given, can be absolutely anything. Some versions even contain seafood fried with onions. So don't be afraid to experiment. These are peas! It simply cannot turn out tasteless!

Video recipe

Each housewife has her own recipe for how to cook pea puree. These can be a variety of ingredients and cooking methods, such as pea puree in a slow cooker. In this version, all the tradition of this dish is preserved, and ingredients are added that will make the puree more healthy.

Cooking takes place in several stages. They are important in their own way, and using little tricks will allow you to prepare delicious pea puree.

Main ingredients of the recipe:

• Peas – 1 cup
• Water – 3 glasses
• Oil – 50 gr.;
• Salt – ½ teaspoon;
• Crackers - 2 slices of bread.

Cooking time: with soaking overnight - 15 hours, with soaking for 2 hours - 4 - 4.5 hours.

Number of servings – for 3 people.

Stage 1: Soaking.

In order to cook peas quickly, you need to soak them.

Stage 2: Cooking.

Advice! If you want to make the puree more tender and soft, you need to wrap the pan with peas after cooking in a towel and simmer for 40 - 60 minutes.

Stage 3: Preparation of puree.

Nuance! If you are a fan of healthy foods, you can skip the oil. To make the puree digest faster, add homemade croutons to it.

For this:

Cooking in a slow cooker

Pea puree is prepared faster in a slow cooker, because you don’t have to soak the peas for a long time, 2 hours is enough, and it’s just as tasty. For the puree you will need the same ingredients as for the classic recipe.

1. Place 1 cup of rinsed peas in a bowl.
2. Pour in 2 or 3 cups of water (depending on the size of the multicooker bowl).
3. Place on the “Extinguishing” mode for 2 – 2.5 hours.
4. Blend until smooth with a blender or grinder.

You can add butter and salt for taste.

What are the benefits and harms of the dish?

Controversy among culinary enthusiasts is caused not only by the recipe for making pea puree, but by its benefits and harms.

An indisputable fact is the presence in peas of a number of vitamins and microelements that increase immunity, strengthen hair, nails, and also improve skin color. Copper, potassium, calcium, phosphorus and other beneficial substances are combined with a high protein content, which is necessary for the development of the body at the cellular level.

The amino acids contained in peas help with:

• headache;
• stress;
• insomnia;
• fatigue;
• intestinal disorder.

Thanks to the salt contained in peas, excess fluid and toxins are removed from the body. Pea puree is contraindicated for people who suffer from gout, leukemia, various inflammatory processes of the gallbladder and exacerbation of diseases of the gastrointestinal tract.

You should use mashed potatoes with caution for small children and the elderly, because in the first case the digestive system has not yet been developed, and in the second, due to age, it is impaired.

Calorie content

Another big advantage of pea puree is its calorie content. The energy value of the dry product is quite low - 300 kcal, and with hot processing, it is reduced by half. In 100 gr. pea puree contains 100 kcal, provided that no oil or salt is added.

Children do not really like to eat pea soup or puree in kindergarten, and they prefer green canned peas in jars. However, you can prepare pea puree that is so tasty that your dish will amaze the imagination of the most demanding gourmets! The main thing is to remember a few recommendations and recipes, and don’t be afraid to experiment and combine different shades of flavors. And, of course, your pea dish requires special attention: beans often “run away”, easily burn and stick to the bottom of pans and pots.

Of course, you can prepare regular pea puree, without any frills or various additional ingredients. Then you only need salt, water and peas. The nuances and rules for preparing mashed potatoes, which you will soon learn, will allow you to achieve success even with such a minimal set. The puree will be very tasty!

But, if you really decide to make peas the king of your kitchen, you should try different options for making puree. Then you will be able to experience a lot of different shades of flavors, use pea puree not only as a side dish, offer it for a light lunch, but also turn it into a real full-fledged dish that can easily become the main dish for both lunch and dinner.

Here's what you might find useful:

• peas, maybe halves;
  
• salt;
  
• sugar;
  
• butter;
  
• olive oil;
  
• smoked pork ribs;
  
• beef;
  
• toast;
  
• carrot;
  
• onions, white and red;
  
• green onions;
  
• salo;
  
• parsley;
  
• dill;
  
• garlic.
  

• Attention. It is important to cook the peas thoroughly and monitor them closely. Peas often end up on the stove, burn, and rise up like a “head”, flooding the pan. As a result, housewives do the cleaning, and the unpleasant smell of burnt peas noticeably spoils the mood. You may need to prepare everything again.
  
• Accuracy and constant control. Once you've put the peas in the pot or pan, you need to keep an eye on them. Don't be distracted, then your dish will cook much faster, no problems will arise. It is not necessary to stand near the stove all the time, but you need to be in the kitchen. Follow the sounds, immediately remove the pan from the burner if you see a “cap”.
  
• Stirring. The peas should be thoroughly stirred approximately every 5 minutes. Then everything will be fine, the puree will not stick together or burn. It will be processed evenly, you will not later encounter the unpleasant phenomenon when some of the peas are soft, and some are simply dangerous due to their hardness.
  
• Adding water. Don't be afraid to add water to your pea puree as it cooks. One secret is this: it is better not to pour all the water into the pan at once. Let the peas and water be in proportions of 1/2, not 1/4. All remaining water just needs to be added gradually. This is how the peas will retain their flavor and cook well. It is advisable to add not cold, but hot water from the kettle. Then just wait until it boils and reduce the heat or the temperature of your burner again.
  
• Soak. If you do not plan to roast the peas in a frying pan, it is quite possible to speed up the cooking process in a simple way. Use a jar large enough to fill about 1/3 of the way with your peas. Place the peas in a jar and fill with water. After standing like this all night, your peas will swell, then they will cook faster.
  

1. Take peas, water, salt.
   
2. Wash the peas and place them in a saucepan.
   
3. Fill with water and bring to a boil.
   
4. Cook the peas over low heat until they are pureed.
   
5. About 5 minutes before cooking, add salt to your puree.
   
6. When serving with pea puree, add a little olive oil and sprinkle fresh herbs on top.
   

Create sympathy
“Sympathy” is the main secret of preparing delicious pea puree. You can achieve a unique taste, rich, bright and delicate at the same time, in different ways.

• Roasting. A good option that is always advisable to use is frying the peas in a frying pan before stewing or boiling. The frying pan must first be heated, then pour olive or sunflower oil so that the entire bottom is covered. Then you need to put all the peas on a hot frying pan; there is no need to soak them before. When roasting the peas, you need to constantly stir with a spatula, because they may start to stick. Literally 5-10 minutes - and your peas will be fried. The taste will become slightly different, more rich, notes reminiscent of fried nuts and potatoes will appear. If you don’t like the resulting taste and aroma, you can not fry the peas in the future, or just quickly heat them in a dry frying pan for 1-2 minutes.
  
• Oil. Experiment with oil. Now the range is huge, you can try different options. The taste of pea puree will be well complemented by unrefined oil, refined sunflower oil with the addition of olive oil, and pure olive oil. You can add a little more oil, use it both during cooking and then add one teaspoon of oil directly to the plate.
  
• Spices and herbs. Use dill, parsley and various spices. You can add both fresh and dry herbs. When you are short on time, but want to make pea puree tasty, you can use a regular mixture of dried vegetables. Simply add dried vegetables to the pan, about a teaspoon per serving.
  
• Garlic. Garlic will give your pea puree a special taste and aroma. It all depends on your taste preferences. In principle, even two or three cloves of garlic, cut into halves, for one serving will not be superfluous. Garlic should be added approximately 5-10 minutes before the puree is ready. It should soften, but not completely lose its taste and shape, and be a little dense inside. You can lightly fry the garlic clove halves in oil in advance, and then put them in the pea puree 5 minutes before they are ready. Spicy lovers will appreciate pea puree with grated garlic. Place it in the pan 2-3 minutes before the end of cooking and finish the puree over high heat.
  
• Carrots and onions. Vegetables also create a wonderful flavor bouquet in pea puree. The best option is to fry the carrots and onions in advance, and then add them to the pea puree 10 minutes before they are ready to allow the flavors to mix well. It is good to use red onion, combine the ingredients in different proportions. For example, carrots can be added to peas in a 1/2 ratio, but diversify the sweetish taste with fresh dill. Connoisseurs of vegetable pea puree add bell peppers, tomatoes, and even pumpkin to it.
  
• Meat. Any type of meat will go well with pea puree. But beef and pork ribs are most suitable. Don't skimp on the meat, your pea puree will make a great main course! The puree will acquire a wonderful taste if you add small cubes of fried lard to it.

• Peas, olive oil, roasted carrots, white onions.
  
• Roasted peas, sunflower oil, roasted carrots and sweet red onion. Serve with fresh dill.
  
• Peas, salt, fried lard, fried onions. Serve with croutons.
  
• Peas with garlic, carrots and olive oil. Add butter when serving.
  
• Peas with garlic, tomatoes, onions, you will need a little sugar. Serve with fresh dill and parsley.
  
• Peas with beef, onions and carrots. Add dry dill during cooking.
  
• Peas with pork ribs, onions and garlic. When serving, garnish with finely chopped green onions.
  

They cook porridge, make filling for pies and much more. Pea puree deserves special love among legume fans. If you prepare it correctly, the puree will have a uniform consistency and a pleasant taste.

Cooking time

Anyone can prepare this lean dish. The main thing is to make sure that the peas are well boiled, otherwise the puree will turn out with lumps, and not everyone likes that. The product will cook quickly enough if it is pre-soaked in cold water. Soaking will take 6-12 hours. The best solution is to pour water over the peas in the evening and leave it like that until the morning.

The softened seeds are placed in a saucepan with water and cooked for 2-3 hours over low heat. After this time, you can taste the peas. If it is completely ready, you need to remove the dishes and let the dish steam without removing the lid for another 30-40 minutes.

The process of preparing pea puree is long, but simple. If everything is done correctly, the dish will delight you with its taste and aroma.

How to cook pea puree in a saucepan

So, you want to make delicious pea puree. To make the dish truly perfect, it is extremely important to choose the right peas. Yellow waxy peas are best for mashing. It is grown on dry loamy soils, and it is also useful due to its storehouse of vitamins and minerals. This type of pea puree turns out to be tender, smooth and tasty. If desired, you can use wrinkled or smooth brain peas for this dish.

1. Pre-soak the purchased peas in cool water. Place the product in a deep bowl or saucepan and fill with drinking water in a ratio of 1:2. The soaking process takes a minimum of 6 hours. You can leave the peas in water for 12 hours.
2. Drain the softened peas.
3. Place the seeds in a saucepan and fill it with water. If you took 1 cup of peas, you will need 3 times more water.
4. Cook the beans for 2-3 hours over low heat.
5. Add salt to the dish just before cooking. This will make the puree soft and crumbly.
6. When the peas are ready, turn off the heat and leave the dish covered for 40 minutes.
7. The final process of preparing puree involves using a conventional masher, meat grinder or fine sieve. It is important to ensure that no lumps appear in it. At this stage, you can also use a blender.

• If you choose hard peas for the dish, it won’t hurt to add a small amount of butter or milk to the water. This will give the puree a mild taste.
• When boiling peas in boiling water, foam is released; it must be carefully removed with a spoon. When the foam stops appearing, the seeds must be stirred.
• While cooking the product, it is recommended to add about 2 teaspoons of vegetable oil to the water.
• Chopped onions, which must first be fried in oil, will help improve the taste of the finished puree.

Recipes for dishes with pea puree

Puree made from peas can be consumed as a complete dish or served with meat.

Pea puree with seafood

For this recipe you will need to prepare mashed potatoes, as well as stock up on onions, olive oil, sea cocktail (250 g), herbs and tomato paste.

Cooking process:

1. When the pea puree is ready, peel the onion, chop it finely and simmer in olive oil.
2. Dilute tomato paste (2 tablespoons) with water and add to the pan.
3. Pour in half of the not very chopped boiled seafood.
4. Place pea puree, another part of the seafood cocktail, another layer of puree and tomato paste on top in a deep but small glass bowl.
5. Sprinkle herbs on top. The dish is ready!

Pea puree with fried meat

For the dish you will need the puree itself, as well as wheat flour (250 g), water (175 ml), salt, carrots, onions, ground black pepper.

Cooking process:

1. First prepare the seitan. To do this, you need to knead the dough using flour, salt and water. It is this that will give the dish a meaty taste.
2. Let the dough rest for 30 minutes.
3. The dough needs to be kneaded well and patted so that the starch comes off with the water. The remaining mass should resemble a washcloth. It is most convenient to “wash” the dough in a colander.
4. From seitan, make blanks in the form of small balls 1-2 cm in diameter.
5. Heat the oil and add the seitan pieces into it. The balls will bubble and increase in volume.
6. Bring the pieces until golden brown.
7. Fry carrots and onions separately.
8. Add prepared seitan to roasted vegetables. Salt, pepper and stir.
9. Add pea puree and fry in portions.

You can come up with many more interesting dishes from the finished puree. Experiment - and the result will please you!