Many are accustomed to the fact that delicious and juicy foods can only be consumed seasonally. But don't forget about freezing. Green peas, like many other foods, are ideal for freezing for the winter. The process will not take more than half an hour, and you can enjoy the taste until the onset of the new season.

At the same time, peas are absolutely unpretentious in relation to neighbors in the freezer. Today you will learn how to freeze green peas at home for the winter and enjoy delicious meals.

The success of freezing and the taste of the product depends on the correct selection of peas. First, make sure that the pod is firm and firm. If it feels too soft, ajar, or rough, it won't work. It is better to eat it right away.

Second, look at the color. Deep green is ideal. With a white tint, yellow, golden, brownish is not suitable.

Third, try pressing lightly on the polka dots to define their texture. It is difficult, but possible. Best if they are meaty. Unripe peas are too soft, but overripe, on the contrary, are hard.

Important! Do not open the pods if you intend to freeze the peas in the pods. Excess air will make the beans tasteless.

Preparing the refrigerator

Peas are not too whimsical for the neighborhood in the freezer. Of course, it is better to set aside a separate container for legumes. In the absence of such, take care of sealed packaging.... If packing in a plastic bag, have two, not one. Peas do not really absorb other people's odors, but this does not mean that they can be put in the same compartment, for example, with fish.

There is an interesting feature. Peas will retain their taste and useful qualities much longer if they are stored in a compartment with a very low temperature for the first two weeks. Suitable - about 18 degrees below zero. Modern freezers are equipped with a similar function, but if your model is not one of them, do not be upset. You just need to eat the peas 2-3 months faster.

Don't forget about the most basic things. The box must be clean and dry. The same applies to the containers in which you will freeze the food.

Preparation of raw materials

Proper preparation of raw materials is very important. Everything is simple here.

Sort the peas. Discard pods with dark spots, dryness or decay. Rinse suitable ones under cool running water. Hot temperatures will not have the best effect on the beans.

How to freeze

Peas are a product that can be frozen in many ways. The choice depends on how you are going to use it in the future, and on the storage conditions.

Raw peas

How to freeze raw peas:

1. Spread out a towel. Dry.
2. If you notice a defective pod, it is better not to freeze it.
3. Peel the peas.
4. Dispense in bags or plastic containers.

Attention! Wash the peas while they are still in the pods. The beans do not need to be rinsed.

Peeled peas after blanching

This is one of the simplest methods that does not require a lot of time and various actions. We advise you to use it if in the future you are going to prepare salads from frozen beans.

Procedure:

1. Pre-select quality peas and remove all debris.
2. Boil water.
3. Add peas to boiling water. You can dip the beans using a colander.
4. Leave in water for 1-2 minutes.
5. Fill a container with cold water, you can even add ice.
6. Transfer the workpiece from hot water to cold water.
7. Leave it on for 10-12 minutes.
8. Spread out tea towels. ...
9. Pack the dried beans hermetically.
10. Place in the freezer.

Pre-blanched in pods

The process is identical to the previous recipe:

1. Pick out tough green pods.
2. Rinse thoroughly in cool water.
3. Boil water.
4. Place the pods in a colander. Can be blanched in several passes.
5. Dip in boiling water for 3 minutes.
6. Prepare a container of ice water in advance.
7. Place the pods in cold water for 10 minutes.
8. Spread out a towel.
9. Dry the pods thoroughly evenly on all sides.
10. Pack and place in the freezer.

Important! Don't forget to cut off the pods' tails.

Pea pods must be dry. Do not package wet beans.

Split peas that are slightly overripe

Fruits of ideal ripeness for freezing are not always available. It happens that the crop is overripe. What to do? Do not despair - these peas can also be frozen. In this case, the blanching method will again come to the rescue:

1. Rinse the pods. Remove the ponytails. Do not use stained fruits.
2. Hull the peas.
3. Put water on fire.
4. Throw the peas in a colander and rinse. Repeat 2-3 times.
5. While the water is boiling, prepare a second container of very cold water.
6. Dip the colander in boiling water for 1-2 minutes.
7. Transfer the beans to ice cold water.
8. Dry after 10 minutes.
9. Pack and store.

Important! The recipe is only suitable for slightly overripe peas. If the fruits are completely dry, it is impossible to "reanimate" them.

Peas in pods

The pods can be frozen whole or cut into oblong pieces. It all depends on the degree of maturity. If the pod is already bulging, you cannot cut it. But you can flat it.

Procedure:

1. Cut the ponytails off the pods.
2. Remove the vein that connects the two flaps. This is easily done by picking up the edge with a knife.
3. Rinse the pods in cool water.
4. Put water on fire.
5. Dip the workpiece in boiling water for 1 minute. Then dry the scalded pods.
6. Once they are completely dry, pack in containers or plastic bags.
7. Avoid getting moisture into the container.

Canned peas

It happens that they opened a jar of peas, but all of it was not useful, and it is a pity to throw away the leftovers. Competent housewives know that canned peas can be frozen:

1. Transfer the peas to a colander or strainer.
2. Rinse well.
3. Place on a towel and dry completely.
4. Place in a container and store.

Important! Don't count on the high vitamin content of frozen canned peas.

This product is well suited for adding to salads.

In ice cube trays

An interesting way that is gaining more and more popularity. Trays for ice are provided for any freezer and differ only in shape and size. How to use them to freeze peas:

1. Select quality peas.
2. Clean up.
3. Rinse the peas. Dry well.
4. Fill ice cube trays with legumes.
5. Fill with water.
6. Freeze for 12 hours.
7. After that, carefully remove the frozen food from the mold and transfer to a container for long-term storage. You don't need to do this if you have the opportunity not to use the molds for other purposes for a long time.

Note! Be careful when filling out the molds. Remember that when frozen, water expands the shape slightly. Leave some free space on top to prevent damage.

Any of the methods involves knowing a few tricks:

1. Putting the peas in boiling water for 1-2 minutes will eliminate the bitterness.
2. Blanching helps preserve the color and shape of the fruit.
3. Thoroughly dried peas will never stick together or lose their round shape. But with a wet one, you can get into trouble.
4. If in the future it is planned to use peas for decorating dishes, keeping the shape is especially important. To do this, freeze the peas first on a flat surface (cutting board, baking sheet). Transfer the workpiece to a container after 12 hours.

How much can you store

If you keep peas at temperatures below 18 degrees, 8-10 months of ideal storage are guaranteed. If the camera freezes with a higher temperature, it is better to consume the product within six months. Canned frozen peas should be eaten 4 months in advance.

How to defrost properly

We coped with freezing, now it is important to learn how to properly defrost the product. Everything is simple here, there are no special secrets, except for the presence of sugar during cooking.

Procedure:

1. Put water to boil.
2. Add a pinch of salt and sugar to boiling water. Mix thoroughly.
3. Dip frozen peas into a saucepan.
4. Cook for 5 minutes.
5. Rinse the peas under ice water using a colander or other container.

Thanks to the sugar, the rich color of the legumes is preserved during defrosting. Pre-defrosting at room temperature is not necessary, as the peas become too soft and boil soft.

What dishes to add frozen peas to

Frozen green peas are used in the same dishes as fresh products. The taste remains unchanged when properly frozen. The salads are very beautiful. Canned peas have an unsaturated color and softer consistency, while frozen products are elastic and bright green in color.

For salad

Peas perfectly complement a vegetable or meat salad, so feel free to add this ingredient to your favorite recipes.
How to defrost salad peas:

1. Put water on fire.
2. Add a spoonful of sugar and salt to boiling water. Stir, cook for 1 minute.
3. Add legumes, stir.
4. Pour in 1 tablespoon of apple cider vinegar.
5. Cook for 5-7 minutes with the lid closed.
6. Remove the peas and cool. You can use a container of cold water.

Important! It is imperative to cool it down. Do not put peas in the salad when hot, otherwise it will lose its shape.

Frozen peas will perfectly refresh Olivier, go well with salads, which have boiled potatoes. The dish turns out to be not only tasty, but also satisfying.

Pea garnish

Frozen peas can be used to make a hearty and healthy side dish with other vegetables at any time of the year. This dish is suitable for fried or steam cutlets.

Ingredients:

• carrot;
• onion;
• frozen peas;
• salt;
• oil for frying.

Cooking method:

1. Chop the onions and carrots in any way you like.
2. Sauté vegetables over medium heat.
3. After about 5 minutes add frozen peas. No preliminary defrosting is required.
4. Close the lid. Simmer for 7 minutes.

Advice... If desired, a small piece of butter can be added to an almost finished dish. The taste will be slightly different, and vitamins will be better absorbed. For a spicy flavor, place a mint leaf a minute before cooking.

Whip up soup

Light and tasty soup is obtained with the addition of frozen peas.

Ingredients:

• carrot;
• chicken fillet (any meat to taste);
• 1 egg;
• salt;
• 1 liter of water for 500 g of meat;
• greens optional.

Preparation:

1. Cook the broth.
2. While the broth is cooking, peel and dice the potatoes.
3. Fry the grated carrots and chopped onions in a pan.
4. Remove the meat from the broth.
5. Add all the vegetables to the broth.
6. After 10 minutes, add 1 cup frozen green peas.
7. Add the meat to the broth again.
8. Salt, cook for 10 minutes.

You can add a portioned boiled egg to the finished dish for decoration. Greens are also added as desired.

Puree

Ingredients:

• potato;
• frozen peas;
• 1 tbsp. l. sour cream;
• butter;
• 1 clove of garlic;
• salt.

Cooking method:

1. Boil the potatoes for 20-25 minutes.
2. Add frozen peas. Cook for another 5 minutes.
3. Remove from heat, drain water.
4. Add chopped garlic, butter and a spoonful of sour cream.
5. Use a pusher to give the dish the desired consistency.

Ideally served with fish.

Let's summarize

Freezing peas does not take long. Blanching preserves flavor, color and shape. Peas are stored for a long time, up to 10 months. Beans are frozen in various ways, depending on the characteristics of the freezer and your own preferences.

The frozen product is great for vegetable, potato and meat salads, and the juicy side dish is great for fish or meat. Pea puree without spices is included in the children's menu, and chicken soup will be appreciated by supporters of a healthy diet.

Dishes from green peas, these are salads, soups, side dishes or sauce, almost anything can be made from it. It is not necessary to blanch green peas of some varieties, and you can add them to salads, first and second courses can be fresh. Have you missed the moment and the peas have hardened? It doesn't matter - dip the peas in boiling water for a couple of minutes, then quickly dip them in cold water (you can even put ice in the water), and the peas will become tender. If the harvest of green peas is too large to eat them fresh, freeze them, you will be happy for the winter. Green pea dishes are very varied.

Ingredients:
¾ stack. chopped onion
1 ½ stack water,
2 stack of peas
2 tbsp butter,
1 tbsp flour,
½ stack. heavy cream
salt, pepper, nutmeg.

Preparation:
Put 1 tsp in water. salt, onion and boil. Add the peas and cook for 5 minutes. Drain and leave for about ¾ stack. for later use. Melt the butter, add flour and spices, and heat until golden brown, stirring so as not to burn. Add cream and water from cooking vegetables, stir and simmer until thickened. Add vegetables and bring to a boil.

Ingredients:
250 g peas
2 tbsp natural yogurt or sour cream,
1 chili pepper
1-2 cloves of garlic
2 tsp olive oil,
1 lemon
1 tbsp fresh mint.

Preparation:
Boil green peas, cool and grind in a blender. Squeeze the garlic through a press, chop the chili pepper. Combine all ingredients in a blender, add lemon juice and chopped mint.

Dishes from green peas are very simple to prepare, and soups from green peas are hearty and light at the same time. Ideal for those who are sensitive to their figure.

Ingredients:
6 large tomatoes,
1 onion
2 cloves of garlic
300 ml of vegetable broth,
400 g peas,
2 tbsp tomato paste
2 tbsp greenery,
salt pepper.

Preparation:
Place whole tomatoes, halved onion and garlic on a baking sheet and place in a hot oven for 30 minutes, until vegetables are tender and lightly crusty. Boil the peas, fold them onto a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Put all the ingredients in a saucepan, add salt and pepper, bring to a boil and serve with a sprinkle of herbs.

Ingredients:
1 stack green peas
300 g fresh cucumbers,
2 boiled eggs
100 g sour cream
2 tbsp dill greens,
1.3 l of water,
salt, pepper - to taste.

Preparation:
Boil the peas in water, pour into a pot, add the crushed eggs, cover and place in the oven with medium heat for 20 minutes. When serving, cut the cucumbers into slices into the soup, add herbs and sour cream.

Ingredients:
750 ml of broth,
100 g pasta
500 g green peas
100 g ham or smoked meat,
50 g butter
1 onion
3 tbsp grated cheese
salt, pepper - to taste.

Preparation:
Fry chopped onion and finely diced meat products in half the amount of oil. Pour in the broth, cover and simmer for 30 minutes. Add small pasta and cook until tender. Add the remaining butter, cheese, salt and pepper a couple of minutes until tender. Sprinkle with cheese and herbs when serving.

Ingredients:
1 leek,
500 g peas
1 tbsp butter,
2 ½ stack vegetable broth,
¼ stack. chopped mint
1 tsp lemon juice
sour cream, salt, black pepper.

Preparation:
Melt butter, add chopped leeks, salt, pepper and simmer, stirring occasionally, for 3 minutes. Add broth and bring to a boil. Then add the peas and bring to a boil again, reduce heat and cook until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Use a blender to puree the soup and serve with lemon juice and herbs. Place 1 tablespoon in each plate. sour cream.

Ingredients:
1 kg of peas,
4 stacks water,
1 head of lettuce
¼ tsp ground white pepper
2 tbsp soft cream cheese
3 tbsp butter,
a pinch of lemon zest,
salt.

Preparation:
Melt the butter in a saucepan, add the sliced ​​salad and heat for 5 minutes. Add the peas and simmer, stirring occasionally, for 15 minutes. Add water, reduce heat to medium and simmer for 25 minutes. Cool slightly and purée in a blender, then heat to a boil with salt and pepper. Serve with cream cheese.

Ingredients:
1 carrot,
1 parsley root
¼ celery root,
¼ a head of white cabbage or cauliflower,
200 g green peas
½ tbsp butter,
salt, herbs.

Preparation:
Cut vegetables and roots into thin strips, add salt and simmer over medium heat with butter. Then fill with broth and cook until tender. Boil the cabbage separately and put it on a sieve. Combine all the ingredients, let it simmer and serve, sprinkling with herbs.

Add green peas to side dishes and main courses and they will play in a new way!

Ingredients:
150-200 g bacon
1 onion
300 g of rice
2-3 tbsp white wine,
1 liter of vegetable or chicken broth,
250 g peas
1 tbsp sour cream, yogurt or crème fraiche,
1 tbsp grated cheese
butter for frying, salt.

Preparation:
Fry finely chopped bacon and chopped onions in butter. Add risotto rice, wine, stir and gradually pour in broth. Add the peas and cook over medium heat until the peas are soft. Season to taste, add yogurt and cheese. Stir, let stand for 3 minutes and serve.

Ingredients:
350 g peas,
3 shallots,
a bunch of lettuce,
50 g butter
2 tbsp water,
3-5 tbsp white wine,
a pinch of sugar, salt.

Preparation:
Melt butter in a skillet, add peas, chopped onion and chopped salad, stir and simmer a little. Pour in water and wine, sprinkle with sugar and salt, cover and simmer for 10-15 minutes.

Ingredients:
200 g peas
1 onion
1-2 cloves of garlic
1 young vegetable marrow
a handful of asparagus
1 bunch of spinach
150 ml cream
100 g grated cheese
boiled pasta,
vegetable oil for frying.

Preparation:
Fry the finely chopped onion with the garlic in vegetable oil for 2 minutes, add the peas, sliced ​​zucchini, blanched asparagus and spinach. Simmer until soft, pour in the cream, bring to a boil and simmer for 3-4 minutes. Put the cheese and pour the whole mixture over the pasta, previously boiled in salted water.

Ingredients:
450 fresh mushrooms,
300 g peas
2-3 tbsp white wine,
3 tbsp cream fresh or natural yogurt,
1 tbsp greenery,
salt, pepper - to taste.

Preparation:
Fry the mushrooms with peas in butter for 3 minutes, add wine and crème fraîche (you can replace it with sour cream), season to taste and simmer over medium heat, covered. Sprinkle with chopped herbs when serving.

Ingredients:
300 g of meat
2-3 potatoes,
1 onion
1 carrot,
300 g peas
1 tbsp tomato paste.

Preparation:
Cut the meat into cubes and boil. Strain the broth. Chop the onion and fry in vegetable oil, add the meat, diced carrots and potatoes, peas, tomato paste. Stir, cover with broth, salt, pepper and cook over medium heat until tender.

(breakfast idea)

Ingredients:
200-300 g of boiled pasta,
200 g peas
200 g broccoli
grated cheese
5-7 eggs.

Preparation:
Fry vegetables and pasta in olive oil (you can use the rest from the evening), salt and pepper. Spread the eggs with a fork, you can add a little cream or sour cream, pour the mixture of pasta and vegetables and put in a hot oven. Sprinkle the cheese on the frit a few minutes before cooking.

Ingredients:
300 g of meat
1 onion
1 carrot,
1 bell pepper
7-8 potatoes,
400 g peas,
salt, pepper, saffron, herbs.

Preparation:
Place the diced meat in a saucepan, cover with water and cook. From the moment it boils, reduce heat and cook the meat for 20 minutes. In a frying pan, fry the onions, carrots and bell peppers, add to the meat. Meanwhile, dice the potatoes and add to the meat pan. When it's almost cooked through, add the peas, salt and pepper and cook for 5 minutes. Remove the pan from heat, add some saffron and wrap the pan with a towel, let it sweat. Sprinkle with herbs when serving.

Rice and pea garnish

Ingredients:
500 g peas
2 stacks rice,
1 tbsp butter,
4 stacks water,
salt, nutmeg - to taste.

Preparation:
Cook the peas until tender and fold over a sieve. Fry the rice in oil, stirring, pour boiling water, salt and cook until tender over low heat. Mix cooked rice with peas and season with nutmeg.

Ingredients:
1 kg of peas,
200 g ham
500 g onions
1 ½ stack water,
6-7 tbsp olive oil,
pepper, salt, dill - to taste.

Preparation:
Saute the onions in olive oil, add the peas and diced ham. Season with salt and pepper, add dill and pour in water. Bring to a boil, cover and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. Rice can be served as a side dish.

Green peas with rice in the microwave

Ingredients:
2 stacks long grain rice,
2 stacks peas,
2 sweet green peppers
2 cm ginger root,
4 tablespoons butter,
4 onions,
2 cm cinnamon sticks
4 ½ stack water,
salt.

Preparation:
Place the butter in a deep bowl and microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, finely chop the cinnamon and add everything to the butter. Set the timer for 3 minutes at maximum power - the onion should be transparent. Add rice, add water, salt and cook for 12 minutes at full power, until rice is cooked but not boiled. Let sit in the microwave for a couple of minutes, then divide the rice grains with a fork.

Ingredients:
400 g spaghetti
200 g ham
1 tbsp olive oil,
1 stack peas,
¾ stack. basilica,
¼ stack. grated parmesan cheese,
2 cloves of garlic
5 tbsp olive oil,
¼ stack. chopped walnuts,
salt, pepper - to taste.

Preparation:
Boil spaghetti in salted water, drain and rinse. Fry the diced ham in olive oil until brown. Boil the peas in salted water and place on a sieve. Use a blender to puree the peas, basil, grated cheese, pressed garlic, walnuts and olive oil. Season with salt and pepper. Toss with the sautéed ham. Serve the spaghetti with pea pesto and more grated cheese.

Ingredients:
1 cup carrots, cut into thin strips
400 g peas,
3 tbsp butter,
⅓ stack. brown sugar
1 tbsp lemon juice
salt, pepper - to taste.

Preparation:
In a saucepan, combine the butter, carrots, sugar and lemon juice over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and simmer, stirring occasionally, until the peas are tender. Season with salt and pepper.

Pea and tomato salad

Ingredients:
2 finger tomatoes,
½ stack. peas,
1 tbsp grated cheese
1 tbsp red wine vinegar,
1 tbsp olive oil,
1 ½ stack chopped salad
1 clove of garlic
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.

Preparation:
Blanch the peas for 3 minutes in boiling water, then immerse them in ice water. Place on a sieve and pat dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, combine oil, vinegar, pressed garlic, sugar, salt, dried basil and shake well to get a homogeneous mixture. Combine tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.

Ingredients:
15 pieces of small young potatoes,
1 ½ stack peas,
100-150 g soft cream cheese with herbs,
¼ stack. milk,
salt pepper.

Preparation:
Boil potatoes in boiling water, drain and pat dry. Boil the peas in boiling water for 10-15 minutes and put them on a sieve. Mix cheese with milk, salt and heat over low heat until boiling. Combine potatoes and peas and top with sauce.

Enjoy preparing dishes from green peas and treat them to your family. Bon Appetit!

Larisa Shuftaykina

Properly frozen food retains all vitamins and minerals. The same goes for green peas. It can be bought in the store both summer and winter, as opposed to fresh. Making frozen green peas is easy. The process will take very little time. But even such an easy matter has its own nuances.

Product preparation

Frozen green beans are usually already shelled. Before emergency freezing, they are blanched or steamed.

The procedure is carried out with young peas that are in the period of milk ripeness. At this stage, they have the sweetest taste, delicate texture and a large amount of sugar in the composition.

When the peas are prepared using the blanching technique, then after defrosting they can not be cooked, but immediately used for their intended purpose. For example, add to salad. But if the product needs to be boiled, then it is better to do this with the addition of a minimum amount of water. The resulting broth can be used for the first course or sauce.

When buying a package of green peas in a store, you need to check the product for suitability. There should be no lumps sticking together, a lot of ice.

Green peas go well with sweet vegetables such as carrots, potatoes and beets.

Advantages and disadvantages

Using frozen peas has a number of advantages:

• the product is cheap;
• available at any time of the year;
• with proper quick freezing, all vitamins are preserved;
• suitable immediately for cooking, no need to defrost.

Unlike canned food, frozen food contains more nutrients.

Like any other product, green peas can be contraindicated in people with individual intolerance.

Cooking methods

Frozen green peas can be boiled, stewed in sauce, baked in the oven. Serve as a side dish, use as an ingredient in a salad or other dish.

Cooking

The most common and easiest way to prepare frozen beans is by boiling. It is only necessary to follow the sequence of actions, then vitamins are preserved, and the product does not lose color.

1. Boil water in a saucepan.
2. Add some salt and sugar. The latter will preserve the rich color of the product.
3. Throw peas into the water, without first defrosting them.
4. You need to cook over high heat with the lid closed. It will take 5-8 minutes. Cooking time depends on the age and variety of the beans. When the grains are soft, you can turn off the stove.
5. Sometimes a sprig of mint is added during cooking, it will make the taste of the peas even more interesting and brighter.
6. After the product is thrown into a colander, cooled and served as an addition to the main dish.

Another way to prepare green peas, which is later used for salad:

1. Bring water to a boil.
2. Cover with green peas.
3. Add 1.5 tbsp. l. salt and the same amount of sugar.
4. Then pour in 1 tbsp. l. apple cider vinegar. Let it simmer for 10 minutes.
5. Remove beans from water and cool.

Green beans are able to enliven any salad with their interesting look and pleasant taste.

In the oven

Using special pottery, you can make a simple and hearty soup that uses 3-4 ingredients.

1. The peas must first be boiled on the stove. And then transfer to an earthen pot. Add some water, in which the beans were boiled.
2. Grind boiled eggs and place in a container.
3. Send to the oven. To cover with a lid. Set the heat to medium. Enough 20 minutes.
4. Serving the pot on the table, you need to add fresh cucumber cut into circles, sour cream and herbs.

This summer soup will appeal to all family members. It is filling and light at the same time. It is convenient to cook in pots not only the first courses, but also the second ones. For example, rice with vegetables and peas, meat or fish with green beans.

Extinguishing

Frozen green peas can be stewed in various sauces or simply by using broth.

1. Frozen beans are thrown into the melted butter.
2. Sugar, salt and sour cream are added.
3. It will take 15 minutes to stew. The cover must be closed.

You can use broth, tomato paste, white wine, cream, mayonnaise as a stewing liquid.

Purée

Mashed potatoes with green peas are an excellent side dish for meat or fish. If you do not add spices and a large amount of salt, then such a dish can be offered to a child. The bright color will interest children, and they will gladly absorb it and ask to cook it again.

1. The potatoes are boiled in salted water for 20 minutes. Add frozen peas. After 5 minutes, turn off the stove.
2. Excess water is drained away. Add butter, sour cream and finely chopped garlic. Can be flavored with spices and salt.
3. You need to turn the dish into mashed potatoes with a crush. Using a blender will make the mixture gooey and sticky.

Delicious frozen green peas

Many different dishes can be prepared from green peas:

• salad;
• pilaf;
• casserole;
• filling for pancakes, pies and pies;
• cutlets;
• pate;
• mashed potatoes.

To get mashed peas, wipe it immediately after boiling, when it is still hot. Only in this case can a uniform consistency be achieved.

Pea soup is a dietary product. You can diversify your diet by including various additives: vegetables, rice, spices and herbs. You can use these first courses both hot and cold.

The subtleties and tricks of cooking

• Sometimes, when cooking peas, butter is added. It makes the beans more tender and flavorful.
• The sauce can be made with sour cream, sugar, potato flour, and yolks. Pre-boiled peas are poured with sauce and boiled. At the end, you can add greens. Serve beans with meat or potatoes.
• A sharp change in temperature will help to preserve the vivid color of the beans. Immediately after boiling, it is poured over with cold water.
• Boiled peas may not be used immediately after cooking. When it cools down, it is placed in the refrigerator. And then they are heated in a mixture of butter and water.
• If suddenly the peas have hardened, it must be dipped first in hot water, and then in cold water. So you can return it juiciness and softness.

Green peas are not only tasty, but also a healthy ingredient that is added to many dishes. It can be used to make salads, casseroles, soups and even desserts. In summer, dishes made from fresh green peas, including peas, are popular. And in winter, you can take a frozen or canned product. In this article, we will consider interesting, simple and original recipes for dishes with the addition of green peas. Let's talk about what can be prepared from fresh, frozen and canned food.

Dishes with fresh green peas

Fresh peas are healthier and tastier than frozen ones. In its composition, it contains an easily digestible protein and a lot of fiber. However, it is quite difficult to find it in winter, so most often dishes from it are prepared in summer. Peas are not only healthy, but also satisfying. It is especially popular in Italian dishes, where it is used everywhere. The fresh ingredient is added to soups and main courses, as well as desserts. It is also used to decorate all kinds of snacks. Dishes made from young green peas are suitable both for a daily diet and for a festive table. However, it should be used with caution by people suffering from increased gas production. Peas in large quantities can lead to bloating. Therefore, it should be eaten in moderation. In addition, green peas are a dietary product. 100 grams of the product contains only 73 kcal.

Ribollita is a healthy and hearty Italian soup made with lots of vegetables. It turns out to be especially fragrant if you add fresh green peas to it. The recipe for the dish is quite simple, in addition, it prepares quickly. The calorie content of such a dish is 197 kcal per 100 g. Ribollita can also be served at a festive feast. For cooking, you need the following ingredients:

• Fresh green peas.
• Carrot.
• Ciabatta or pita bread.
• Fresh tomatoes.
• Red onion.
• Celery root.
• Olive oil.
• Savoy cabbage - in its absence, you can replace white cabbage.
• Parsley, paprika and garlic, and seasonings to taste.

To prepare this dish, you must first peel the vegetables. After that, you need to finely chop the onion and garlic. Coarsely chop the cabbage and dice the carrots and celery. Fresh peas should be placed in a saucepan and covered with plenty of water. She must completely cover him. Tear pita bread or ciabatta into small pieces and leave to dry.

Garlic, carrots, celery and onions must be fried separately in olive oil. Puree the chopped tomatoes in a blender. He and parsley are added to the pan with other vegetables. The mixture is then left to simmer until it thickens. After that, it must be added to the green peas boiled in a saucepan. The resulting mixture should be simmered for 15 minutes. Then cabbage leaves and broken pieces of ciabatta are added to it. Ribollita should be infused for 10 minutes, after which it can be served. You can also pre-dress it with parsley.

Pea pancakes

There are many original recipes for fresh green peas. For example, you can make soft, juicy and aromatic pancakes from it. They will be a great addition to your dining table. In addition, losing weight people can replace classic pancakes with such pancakes. Their calorie content is 155 kcal per 100 grams.

For cooking, you need the following ingredients:

• Fresh green peas. It can also be replaced with a frozen counterpart.
• Wheat flour.
• Vegetable oil.
• Eggs.
• Milk.
• Baking powder for the dough.
• Salt, any herbs (usually dill, parsley or green onions), seasonings to taste. You can also add turmeric.

First, put fresh green peas in a frying pan and add a little water to soften it. Mix flour with baking powder, eggs and milk separately. Add spices and turmeric as needed. Then mix everything thoroughly, avoiding the formation of lumps. After that, peas and greens are added to the mixture. The dough should be infused for 20 minutes, after which you can start frying the pancakes in vegetable oil.

Miniature cutlets with green peas

This original dish made from fresh green peas is a great substitute for classic meat cutlets. It can be served for breakfast or dinner. The calorie content of such vegetable cutlets is 162 kcal. To prepare them, you will need the following products:

• Green pea. In the summer, you can take a fresh product, and in the winter you can replace it with a frozen one.
• Fresh potatoes and carrots.
• Wheat flour.
• Vegetable oil.
• Garlic, black pepper and other spices as needed.

To prepare them, you first need to defrost the green peas and put them in a separate bowl. If you are taking a fresh product for your dish, then this step can be skipped. Then peas and other vegetables need to be chopped in a meat grinder, turning them into minced meat. After that, they are mixed in one deep bowl, to which flour, pepper, salt and seasonings are also added. Now you can sculpt cutlets. If they break up, you can add some more flour. Cutlets should be fried in vegetable oil until golden brown, and then immediately served.

In Italy, recipes from fresh green peas are very popular. Often bruschetta is prepared with its addition - these are sandwiches with pre-fried bread. This hearty appetizer is a great addition to your dinner table. The calorie content of this dish is 202 kcal. To make bruschetta, you need to purchase the following products in advance:

• Fresh green peas.
• Baguette or ciabatta.
• Avocado.
• A clove of garlic, lemon, any herbs and seasonings to taste.
• Olive oil.

First you need to prepare the bread for the bruschetta. To do this, cut the baguette into small pieces. Then they should be dried in a hot skillet without adding oil. The avocado should be finely chopped, mixed with green peas. To these should be added lemon juice, garlic, herbs and seasonings to taste. The resulting mixture should also be drizzled with a little olive oil. Then it is spread on top of dried pieces of bread and immediately served on the table.

Pod Pea Recipes

The juicy pods of unripe green peas are also used for summer cooking. They are most often added to various salads and snacks. However, recipes for first and second courses with green peas in pods are often found. They are especially popular in eastern countries. In Russia, green peas are usually consumed only in summer, as the frozen product loses its unique taste and useful properties. Consider the original recipes for dishes that can be prepared with its addition.

Pea pod salad

Salads are the most popular green pea pod dishes. The easiest way to cook them is in the summer. This original salad is perfect for a dinner or even a festive table. To prepare it, you will need very few ingredients:

• Green pea pods are fresh.
• Green onions and garlic.
• Salt, ground black pepper - other seasonings can also be added, but at will.
• Olive oil - if desired, you can replace it with sunflower oil.
• Fresh mint leaves.

You will need a deep frying pan to prepare this dish with green peas. Pour olive oil into it and heat it. You need to cut off the tips of the peas. Then it, along with onions and garlic, must be fried in a pan for 4 minutes. Seasonings, salt and pepper are added as desired. Then the finished dish is laid out on plates, decorated with mint leaves and served on the table.

Stew with meat

Green pea dishes are a healthy side dish that contains a lot of fiber, so they are often served with meat. To prepare this hearty lunch or dinner, you will need the following foods:

• Beef tenderloin. Other meats such as chicken, pork or lamb can also be used if desired.
• Green peas.
• Chilli.
• Soy sauce and sesame oil.
• Garlic.
• Salt, pepper and sesame seeds, other spices are added exclusively at will.

The meat should be cut into thin slices, mixed with garlic and covered with soy sauce and sesame oil. In this mixture, it should be marinated for 15-20 minutes. The dish is being prepared in a deep frying pan. Pour oil into it, and then add pea pods there. They are fried for 3 minutes. Then put meat, chopped peppers and sesame seeds into the pan. All this is fried for another 3 minutes and served on the table.

Oriental green pea pods

This oriental green pea pod dish is quick and easy to prepare. It can be served both cold and hot. In addition, it is quite healthy, since fresh green peas contain a lot of vitamins and fiber. Therefore, this dish is often served as a side dish for meat dishes. It's pretty simple to prepare it. You will need the following ingredients:

• Green peas.
• Olive oil - in its absence, it can be replaced with sunflower oil.
• Soy sauce.
• Garlic - Fresh is best, but dried garlic will work as well.
• Toasted sesame seeds.
• Chili oil - in its absence, it can be replaced with any hot sauce to taste.
• Seasonings, sugar, salt and pepper - they are added at will, focusing on their own taste preferences.

This dish is cooked in the oven. First you need to warm it up. After that, the pea pods are laid out on a baking sheet, where olive oil and finely chopped garlic are also poured. Mix the ingredients thoroughly and leave to cook for 5 minutes. At this time, you need to mix sesame seeds, soy and hot sauce with seasonings, sugar and salt. This mixture should be poured over the finished stewed peas. After that, the dish is served on the table.

Frozen Green Pea Recipes

Frozen vegetables and fruits are a healthy alternative to fresh foods. With their help, you can not give up traditional summer dishes, even in winter. In addition, modern fast freezing technologies allow preserving not only the original taste of the product, but also the vitamins contained in it. Also, you do not need to spend a lot of time in order to defrost the product.

Many summer green pea dishes can also be prepared with frozen food. The only exceptions are salads, where fresh vegetables are indispensable. But frozen peas can be added to numerous soups, side dishes, casseroles and burgers. It is also suitable for light snacks and desserts. Below we will look at some interesting recipes where fresh peas are easily replaced with frozen ones.

Casserole with green peas

This dish with green peas will be a great addition to both family and festive dinners. In this case, you can use both fresh and frozen products. The casserole cooks fairly quickly. In addition, this is a very satisfying dish for which you do not need to purchase expensive products. Its calorie content is 284 kcal per 100 grams. For a pea casserole, you need to prepare the following ingredients in advance:

• Wheat flour.
• White cabbage.
• Frozen green peas.
• Butter.
• Kefir.
• Cheese - it is better to take the one that melts faster.
• Eggs.
• Sugar, baking soda, salt and seasonings are added to taste.
• Fresh or dried garlic.

To prepare the casserole, first mix kefir, flour, sugar and soda. To taste, you can add salt to the resulting mixture, and then beat everything thoroughly. Chop the cabbage. In a separate bowl, mix the grated cheese with garlic. Add cabbage to the mixture. Then the casserole piece is laid out on a greased baking sheet. Top with green peas and mixed cheese with garlic. The casserole should be baked in the oven for half an hour.

Peas are often added to soups and main courses. But you can also cook with it in original desserts. For example, pea cookies. The calorie content of this healthy frozen green pea dish is 300 kcal per 100 grams of product. To prepare it, you need to take the following ingredients:

• Frozen green peas.
• Granulated sugar.
• Wheat flour.
• Baking powder for the dough.
• Refined oil.
• Egg yolk.
• Salt.

Put frozen peas in a pan and fry with vegetable oil, and then leave to cool. After that, it must be thoroughly mixed with sugar, flour and baking powder. You can also add a little salt to taste. The finished dough must be divided into small pieces, from which cookies are molded. Ideally, it should have a slight greenish tint. The cookies should be greased with beaten egg yolk. Additionally, it can also be decorated with peas on top. Blinded cookies are laid out on a baking sheet, greased with vegetable oil, and sent to the oven, where they are baked for 15 minutes. After that, it is cooled and only then served on the table.

Frozen pea garnish

This frozen green pea dish is a healthy and satisfying addition to meat or fish. It is especially popular in winter when fresh vegetables are hard to come by. Peas, even in a frozen state, retain a lot of vitamins and useful microelements. In addition, such a dish is considered a dietary one. Its calorie content is only 130 kcal per 100 grams. You will need a small amount of ingredients to make this side dish. Prepare in advance:

• Frozen green peas.
• Butter or vegetable oil.
• Onions and Garlic - Both fresh and dried vegetables can be used.
• Water, salt, pepper, and other seasonings as needed.

Such a side dish is quite simple to prepare. First, you need to finely chop the onion and garlic, and then stew them in butter or vegetable oil for 2-3 minutes. After that, frozen peas are added to them, which is poured with a small amount of water. Sprinkle the cooking dish with pepper and salt, if desired, you can also add spices. Everything is thoroughly mixed, and then covered with a lid. You need to stew the peas until they become soft.

Pilaf is a hearty and aromatic dish. Often, to improve its taste, all kinds of vegetables, including green peas, are added to meat and rice. The recipe for the second course with its addition is not too different from the classic cooking option. Its calorie content is 217 kcal. You will need the following products:

• Frozen or fresh green peas.
• Chicken meat.
• Basmati rice. You can take just steamed.
• Carrots and onions.
• Salt, black pepper and other condiments.
• Vegetable oil.

Chicken meat must be chopped and fried in oil until golden brown. Then chopped carrots and onions are added to it. After that, you need to add washed rice to the fried mixture. Pour water into the pan and leave the rice and meat to simmer for 15 minutes. Then thawed peas are added. The dish must be continued to simmer until all the water has evaporated. Then it can be served.

Hearty green pea salad with shrimps

Dishes made with canned green peas are not as healthy as fresh or frozen ones. But they differ in their original taste, and they are quite simple to prepare. Canned peas are often added to salads. It goes well with seafood like shrimp. Shrimp and pea salad is perfect for a festive table. Prepare the following ingredients in advance for its preparation:

• Canned green peas. You can also use frozen.
• Couscous.
• Boiled shrimp.
• Canned Sweet Corn.
• Fresh cucumbers.
• Vegetable oil, salt and pepper, and other seasonings to taste.

First you need to boil the couscous. It is then simply mixed with canned peas, corn, and chopped vegetables. Pre-boiled shrimps are added to the dish. All ingredients are thoroughly mixed. The salad is dressed with oil. If you wish, you can also pepper and salt the dish, after which you can put it on the table.

In the Celestial Empire, this culture has been treated with respect from time immemorial, considering peas to be a symbol of fertility and wealth.

It has long been known that peas are a real storehouse of vitamins, useful amino acids, iron, potassium and phosphorus. In addition, in terms of protein reserves, it is in no way inferior to beef.

There are many recipes for soups, salads, main hot dishes, sauces or toppings for baking, the essential ingredient of which is peas. The only thing left is to choose the ones that you like. For example, from frozen green peas, you can whip up a wonderful French side dish for meat, poultry or fish. The peas are quickly boiled in boiling salted water, thrown into a colander, and then combined with mint, pickled onions and lettuce leaves and seasoned with creamy sauce.

Indian chefs love to add green peas to hot snacks, stews or soufflés, and bake them in cheese. Flavored pea soups with smoked shank or pork ribs are popular in Eastern European cuisine, while hummus and falafel - the famous pasta and deep-fried balls of chickpea, a Turkish variety of peas - have long become the hallmark of Israeli cuisine.

But in order for our hero to preserve the taste as much as possible after heat treatment, it is worth remembering a few tips. Before cooking, peas are sorted out, poured with cold water and left for 6-7 hours.

Soaking can significantly reduce the cooking time. The main thing is not to overexpose the peas in water, otherwise they may turn sour. Boil the peas over low heat, under the lid. If the water in the pot has boiled away, you need to add boiling water (but not cold water!). And it is better to salt it at the end of cooking, since salt slows down the cooking.

For those who love treats from green peas, recall that when frozen, it completely retains its vitamin composition, taste and aroma and does not need long-term culinary processing.

For 4 persons: green peas - 100 g, kefir - 100 ml, eggs - 2 pcs., sugar - 1 tsp., white cabbage - 200 g, cheese - 100 g, wheat flour - 3 tbsp. l., garlic - 1 clove, butter - 40 g, baking soda - on the tip of a knife, salt, ground black pepper

Stir kefir, salt, sugar, soda, eggs. Add pepper and flour. Beat with a fork. Chop the cabbage, mash it with your hands with salt. Grate cheese and garlic. Add the cabbage to the kefir mixture. Pour into a greased dish. Sprinkle with peas, top with cheese. Bake for 30-40 minutes at 180 ° C.

Calorie content per serving 284 kcal

Cooking time from 60 minutes

4 points

For 4 persons: green peas - 150 g, wheat flour - 1 glass, eggs - 1 pc., milk - 150 ml, baking powder - 1 tsp, turmeric - 0.5 tsp, greens (any), vegetable oil, salt

Simmer frozen or fresh green peas in a frying pan in hot water for a few minutes, then knead. Let cool. Beat the egg with milk. Sift flour together with baking powder, turmeric and salt. Gently pour in the egg and milk mixture, stirring to avoid lumps. Add mashed peas and herbs. Leave the dough to stand for 20-30 minutes. Cook the pancakes in hot vegetable oil for 2 minutes on each side until golden brown.

Calorie content per serving 155 kcal

Cooking time from 50 minutes

Difficulty level on a 10-point scale 6 points

For 8 persons: dry peas - 500 g, smoked pork ribs - 500 g, potatoes - 5 pcs., carrots - 1 pc., onions - 1 pc., garlic - 3 cloves, raw smoked brisket - 100 g, dill - a bunch, vegetable oil, salt, ground black pepper

Rinse the peas, cover with cold water and leave for 4-5 hours. Cut the ribs into pieces, add water (3 liters) and cook for 1-1.5 hours, until the meat begins to easily lag behind the bones. Remove the ribs from the pan, cut the meat into pieces. Pour peas into a saucepan and cook for 30 minutes. Then add the diced potatoes and cook for another 20 minutes. Fry chopped onions and carrots in vegetable oil. Send them to the saucepan with the soup, return the meat to the soup, salt and pepper, cook for 10 minutes. Finely chop the dill and garlic, cut the brisket into thin strips. Put everything in soup and keep on fire for 1-2 minutes. Let it brew for 30 minutes before serving.

Calorie content per serving 532 kcal

Cooking time from 120 minutes

Difficulty level on a 10-point scale 8 points

For 3 persons: frozen green peas - 100 g, basmati rice - 200 g, chicken fillet - 250 g, carrots - 2 pcs., onions - 1 pc., vegetable oil, salt, ground black pepper

Chop the chicken fillet, put in a pan and fry in oil until golden brown. Chop the carrots and onions, add to the meat, salt and pepper. Sort the rice, rinse with cold water, pour into the pan, stir, add a little hot water, cover and simmer over low heat for 15 minutes. Defrost green peas at room temperature, drain the resulting liquid. Then add it to pilaf, stir and simmer the dish over low heat until all the liquid has evaporated. You can add a little turmeric during cooking to make the pilaf acquire a richer and brighter color.

Calorie content per serving 217 kcal

Cooking time from 50 minutes

Difficulty level on a 10-point scale 7 points

For 3 persons: green peas - 200 g, baguette or ciabatta - 6 slices, avocado - 0.5 pcs., garlic - 1 clove, lemon - 0.5 pcs., greens (any) - a bunch, olive oil, salt, ground black pepper

Squeeze the juice out of the lemon. Chop a baguette or ciabatta. Dry until golden brown in a dry and hot frying pan. Peel the avocado, pour over the lemon juice. Mash the pulp with a fork. Put the green peas in a colander and blanch in hot water for 5 minutes. Finely chop a clove of garlic and herbs, add together with the peas to the avocado pulp. Sprinkle with oil. Season with salt and pepper. To stir thoroughly. Spread the mixture on the bread.

Calorie content per serving 202 kcal

Cooking time from 15 minutes

Difficulty level on a 10-point scale 3 points

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