Green peas are used in different menus. It goes well with cheese, any vegetables, meat, pasta and herbs. Therefore, green peas can be added to the first, second courses, it is great for preparing a variety of salads. We offer some great recipes.
Salad with Bacon and Green Peas
To prepare the dish you will need the following ingredients: ten large pods of peas, three long strips of smoked bacon, half an onion, fifty grams of cheese. A piece of boiled carrot is needed to decorate the salad.
Peel the green peas from the shell, pour boiling water for three minutes and drain the water. Slice and fry the bacon. Finely chop the onion and cheese into a cube. Mix all the ingredients with mayonnaise, put on a plate slide. Coarsely grate the carrots and decorate the dish on top. Serving is recommended immediately.
Festive Salad
To prepare it you will need: a can of green peas, one hundred grams of Beijing salad, onion, three small tomatoes, five slices of bacon, fifty grams of cheese, a glass of mayonnaise.
Salad must be placed in a beautiful transparent salad bowl. Grease the bottom with a little mayonnaise. Lay on top a green salad, torn by hand , then pour out green peas, place grated cheese and tomato cubes. Fry the bacon slices and cut into small pieces. Spread them on the surface and top with mayonnaise. Refrigerate for two hours.
Hot Vegetarian
You will need the following ingredients: canned green peas (jar), vegetable oil, two hundred grams of fresh champignons, a sprig of parsley for decoration and salt.
Pour some fat into a deep saucepan and heat it. Cut the mushrooms into large slices and put them in a pan, salt and cook for five minutes. Transfer the contents of the jar with the liquid to the pan, close the lid and stew green peas for no more than seven minutes. Then shift it to the mushrooms and mix. Hot serve immediately, decorating with parsley.
Hearty Soup
To prepare the dish you will need: green peas (jar), two hundred grams of veal, five large potatoes, three carrots and one onion. Pour three liters of water into the pan and put large cubes of meat into it. When the water boils, reduce the heat, close the lid and cook for about an hour. Next, add coarsely chopped potatoes, onions and carrot slices to the broth. Cook over low heat for about forty minutes, then add peas and a little salt. The soup should be very thick and full.
Hot salad (green peas will be needed in pods)
Two hundred grams of colorful pasta, boil al dente in salted water, drain and add a little olive oil. In a deep saucepan, fry the grated small carrots, straws of bell pepper and a glass of pea pods. Salt vegetables and add pasta to them. Stir salad with red onion mugs. Serve immediately, hot.
Enjoy your meal!