How to make puree from peas. Pea puree: recipe and preparation details

Peas are a well-known product. It is rich in proteins, which can easily replace meat, which is quite important during the fasting period. This product also boasts a large amount of fiber, natural sugars, and amino acids. Pea puree is a popular, tasty and nutritious recipe.

Pea puree recipe

The main secret to preparing the dish is pre-soaking. It is recommended to soak the peas in cold water for 6-10 hours before starting cooking. Then rinse thoroughly several times and fill with cold water and set to cook. Bring to a boil over high heat. Next, reduce the heat to minimum and cook until tender under a closed lid.

Serve fresh pea puree with herbs and slices of smoked meats. Peas are very overcooked, so you need to add water several times. It is better to have boiling water so that the boiling process does not stop. Salt should be added at the very end, then add oil. The peas will be ready in about 1–1.5 hours. And here are two options for further action: remove from heat and mash like any puree, or continue to cook over low heat until the desired consistency is achieved.

You should stir the peas often to prevent them from burning; You may need to add more water. This cooking method takes longer, but in this case the taste of the puree will be very delicate and rich. A good addition to the dish would be smoked ribs, chicken wings, sausages or cracklings, pre-fried with onions. People prone to flatulence are advised to add dill to their puree.

7 Reviews

Natalia

For me, pea puree is the taste of childhood :) I often asked my grandmother to cook it for me. Now I cook it for my children, and they love this dish too! And when my youngest son had stomatitis, pea puree was a salvation! I prefer to mash the peas. A homogeneous mass is better for my taste. And along with dill I add parsley. Or you can do it without any greens at all, this puree will still be delicious :)

Anna

I’ve loved pea puree since childhood, although many people can’t stand it, I’ve never understood them! In kindergarten I asked for a second portion, for more, always! Now, of course, there are a lot of low-quality fodder peas, but for myself, through trial and error, as they say, I chose several companies whose peas are always good, and somehow there are no surprises with this. I always soak peas in water overnight if I plan to cook them the next day. Some people add soda, but I’m against this, soda changes the taste of peas, but without butter, you can’t make pea puree, it won’t be very tasty! It’s good with dill, as well as with parsley; I love pea puree in any form!

Lily

And I remember in kindergarten they sometimes fed us pureed peas. I didn't really like him, to be honest. And I rarely cook it at home because it takes a long time to cook and I need to soak the peas in advance, and I usually rarely plan in advance what side dish I will cook. But when my kids went to kindergarten, I had to learn how to cook puree, they eat it well, especially with sausages and some salad. And in general, a good option to diversify the daily menu.
By the way, I liked the idea about dill, I somehow never thought of adding anything to it; we usually use it in its pure form. but it really should turn out delicious and will slightly overwhelm the specific pea taste. You need to experiment with different herbs and spices.

Tatiana

Peas will get through even those who do not suffer from flatulence.))) But nothing, it will cleanse the intestines. I myself occasionally like to indulge in pea puree, but my men especially love it: my husband and son. That's the only way they'll sweep it away. My father once said that all men love peas. So, women who are paving the way to the stomachs of men, keep this in mind.))) It’s only a shame that in our stores they often sell peas that cannot be cooked. My husband says it's aft. They will package it in beautiful packaging and take it! And if you’re lucky and buy a normal product, you’ll make wonderful puree. And soup with something smoked.

Svetlana

But I haven’t tried pea puree: they didn’t feed us in kindergarten, nor did my mother or grandmother at home. I'm used to seeing peas only in soup. I remember once a friend treated me to pea porridge. But she cooked it quickly, and she didn’t pre-soak the peas, so it somehow didn’t turn out very tasty. I agree with Tatyana, the peas in our stores are terrible. I cook it and cook it, but it’s still hard, even though I soak it overnight. That’s why I use split peas for soup; they boil better. Perhaps I should make their pea puree too. But it’s still better to do it on a day off, otherwise you never know)))

Inga

Om-Nom-nom! I love pea puree, but for some reason I rarely cook it as a separate dish. I use it more as a filling for fried pies. Pies with peas are my husband’s favorite delicacy :) And by the way, now they sell peas that do not require pre-soaking. It boils perfectly within forty minutes. I usually add salt and pepper to the prepared pea puree. I also like to add fried onions. Only I first chop the onion very finely and fry it literally until crispy. It's delicious combined with pea puree!

To always be in shape, a modern person needs to eat those foods that help him in this. One of these products is simple peas and everything that can be prepared from them.

In Russia, pea dishes have long been popular. In “Domostroy” of the 16th century there were already a lot of recipes for making various dishes from it. In ancient times, legumes, including peas, were widely used as food by the inhabitants of Europe, North Africa and the Middle East, especially by ordinary people. Nowadays, peas occupy an important part of the modern person’s menu. Its prevalence lies in the ease of its production, low cost and valuable nutritional quality of the product.

Benefits of pea puree

Peas and other legumes have the most protein among plant crops. It is needed for the natural development of the body.

Micro and macroelements are needed for the structure and functioning of the human body. In their absence, processes of metabolic disorders occur, which in turn causes a disruption in the functioning of all systems of the human body. The usefulness of pea puree for children is that minerals are also needed for the growth of bones, muscles and organs. Their deficiency leads to sad results in both children and adults. For example, insufficient calcium intake leads to disturbances in the development of bones and muscles; a small amount of iron initiates anemia. 100 g of peas contains 5-10% of the required daily generally accepted norm of calcium, magnesium, fluorine and other minerals. This is not enough, so you need to connect other products.

For vegetarians, peas are one of the substitutes for meat products. Protein promotes muscle growth. Peas allow the body to fight cramps, blood pressure, and atherosclerosis. Fat metabolism improves, as does the absorption of essential minerals. Strengthens immunity (vitamins B and C) and vision. Improves skin, nails and hair. Fiber cleanses the body. Athletes traditionally have pea puree on their menu because it has a relatively low value - 90 calories. Puree gives you a feeling of satiety, which is why it is recommended to be used in various diets for weight loss. Such food will preserve your figure and provide important microelements to the body.

Difficulty, cooking time

Before preparing the dish, peas must be soaked in water. It’s better to do this 4 hours in advance, but you can do it 2 hours in advance, then the puree will also turn out great if you cook it for another 1 hour. Perhaps you don’t need to soak it at all, only then you need to cook it for 3 hours, adding water. That is why housewives rarely cook anything from it.

Place the pan on the burner; when the water boils, reduce the heat to medium. Cook the peas, covered, until they are ready, 30-40 minutes.

When it reaches the stage of readiness for consumption, you can puree it using a blender or an ordinary masher.

Since it contains a lot of protein, it is also used as a separate dish together with a vegetable salad.

Food preparation

The puree is made from yellow split peas, which, if cooked, will take a lot of time. Therefore, in order to reduce cooking time, the beans must be soaked. In cold water you need to do this overnight, in boiling water - 1-1.5 hours is enough.

How to make pea puree

Ingredients, number of servings

Required ingredients:

• peas 1 cup;
• water for puree 5 glasses;
• seasonings;
• vegetable oil or butter.

• 1 tbsp peas;
• butter 50 g;
• water 2-2.5 tbsp.;
• sugar to taste 1 tsp;
• cream or milk 150-200 ml.

This is enough for 5 servings.

Step-by-step preparation with photos

The nutritional value

All those who want to enjoy this dish and at the same time look after their own figure need to clearly know the value of pea puree. Those losing weight will be surprised by this figure - only 126 kcal per 100 g of product. Naturally, we are talking about puree, which is prepared with water and only with salt in the absence of other ingredients.

When butter, some pieces of meat, cream, fried mushrooms are added to it, its value increases significantly. But the addition of vegetable products in any form has little effect on this trait.

Cooking options

Pea puree in a slow cooker

Compound:

• a whole glass of split peas,
• 2 glasses of water,
• 70 g salted butter,
• salt.

1. The peas should be washed and soaked for approximately 80-90 minutes. in cold water.
2. Then the excess water is drained and the product is placed in the multicooker bowl. Pour the prescribed amount of filtered water on top.
3. The program prepared for extinguishing is activated for approximately 110-120 minutes.
4. In 10 min. Until the puree is ready, add salt and butter. Add all kinds of seasonings to taste.

Pea puree without soaking

Contains:

• 0.5 kg. split peas,
• 3 g soda, one carrot,
• 70 g butter,
• onion,
• salt,
• half a bunch of new greens.

1. The peas are washed 2 times with cold water, then boiling water is added and left for 12-14 minutes.
2. Next, put the product in a cauldron and cook it with soda for thirty minutes. on a reduced flame. There should be 2cm more water. location of peas.
3. The water will begin to boil away and must be added to its original value.
4. Vegetables are peeled and cut into small pieces, then fried.
5. Frying is added to the puree, as well as salt and butter. Then chopped greens are added.

Video recipe

You can also watch a helpful video of a simple recipe:

1. Don't neglect stirring the beans while cooking and tasting. Bean seeds, when boiled, stick to the bottom of the dish. Therefore, you need to stir every 5 minutes. When there is not enough water and the seeds are not boiled, you need to add boiling water.
2. The peas will pour out of the pan when boiling, so do not cover them with a lid at first. When a foam cap appears on the water, remove it, lower the flame of the burner, then cover the pan.
3. Fill it with 2 glasses of water and set it aside for 3-4 hours before making puree. Drain the water and pour the remaining water into it again.
4. Peas are sometimes cooked in a 1:4 ratio. Fill it with half the required amount of water, and add the 2nd half evenly during the manufacturing process. When adding water according to the specified ratio, the puree will not be watery and viscous.
5. Various seasonings, spices, and also herbs are mixed with peas. Try adding chopped parsley, dill or basil, and also rosemary or thyme. When new greens are in short supply, use a mixture of dried herbs or vegetables.
6. The taste and aroma of the puree will perfectly highlight the smell of garlic. 1-2 small cloves will be enough, but you need to throw it in at the last moment when it is completely ready.
7. Carrots and onions are constantly added to the puree, mostly fried, which gives it a special flavor.

Pea mash- a tasty and satisfying dish. It can be served separately or as a side dish for meat. Its taste can be adjusted using vegetable or butter, spices, salads and vegetables and sauces. Our article will tell you how to make pea puree and what is best to combine it with.

Pea puree recipe quite simple, and additions to this dish depend on your imagination. To prepare 3 servings of pea puree, you will need:

• 1 cup peas;
• vegetable oil (sunflower or olive);
• salt to taste;
• spices (choose your favorite aromatic seasonings - basil;
• parsley, marjoram, sweet peas and others).

Making pea puree It will take about an hour and a half, add to this time 4 hours for soaking the peas. That is, if you want to make pea puree for dinner, start preparing it at lunch.

Start by rinsing the peas and soaking them for at least 4 hours. In principle, this can be done overnight - then in the morning you will already have soaked peas.

When the soaking time is up, rinse the peas again and transfer to a saucepan, deep frying pan or sauté pan. Add 1 tbsp to peas. l. vegetable oil and add water so that the water is 2-3 cm above the peas. Cook the peas over medium heat, covered, for about an hour.

When the peas are cooked, puree them using a masher or blender. If the puree is too dry, add hot boiled water.Add vegetable or butter, spices, and salt to the finished puree.

The basic pea puree recipe can be varied and modified in many ways.

You can add fried onions and carrots to the pea puree about 15 minutes before it is ready. They add taste, color and aroma to the dish.

Fans of a savory taste can fry a few pieces of lard or lamb fat in this container before adding peas for cooking. Do not remove the rendered fat anywhere, just do not add vegetable oil when cooking peas. And fried lard cracklings will give the dish a spicy taste and aroma.

What to serve with pea puree

A very tasty and satisfying combination of pea puree and meat - especially pork or lamb ribs fried or stewed in spices. Men will rate this dish 100 points - not one of them will be able to resist such a yummy dish.

Pea puree goes very well with smoked meat, so you can prepare separately stewed pieces of smoked meat (for example, pork knuckle or ham) with bell peppers, tomatoes, onions and carrots. Don't forget to add allspice and cloves! The aroma of such a dish will immediately arouse the interest of your family, and the recipe for pea puree with smoked meats will become your signature.

You can serve crispy fried chicken thighs, pork or veal azu, lamb chops with pea puree - any meat goes very well with this side dish.

Besides meat, pea puree Salads made from fresh vegetables work well. Chop tomatoes, cucumbers, cabbage and herbs, add salt, season with vegetable oil or sour cream and serve with pea puree. Some snacks that go well with pea puree also include: Korean carrots, spicy pickled cucumbers, pickled honey mushrooms, sauce made from sour cream, garlic and cheese, garlic croutons from black bread, and, of course, salted or smoked lard with garlic.

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 making 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 dish! 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.
  

Pea puree is a dish rich in vitamins and microelements. It is useful for those who lead an active lifestyle and care about their health. Learn how to quickly cook mashed peas without soaking.

Dry peas, from which pea porridge is prepared, usually require pre-soaking to make the dish smooth and soft. But there are a couple of secrets on how to make puree quickly without soaking the peas.

Follow the step-by-step instructions on how to make pea puree quickly:

1. Sort and rinse the peas thoroughly with cold water.
2. Place in a saucepan with a thick bottom and add ¼ tsp of baking soda. for 2 cups of peas.
3. Pour boiling water over the peas so that the water is one finger higher than the peas.
4. Let the water boil and reduce the heat to low.
5. How long to cook peas? A little less than an hour. While cooking, stir the peas and add hot water periodically (as needed).
6. At the end of cooking, add salt and pepper, add butter to taste.
7. Beat everything in a blender until pureed.

Tips on how to cook pea puree quickly:

• use split peas rather than whole ones for cooking;
• do not salt the dish in advance, but only at the end of cooking;
• do not cover the pan with a lid;
• reduce noise during the cooking process;
• If you use a pressure cooker, the cooking time will be halved.

Follow the advice of culinary experts on how to cook pea porridge, and then you won’t spend a lot of time preparing it.

To make the dish homogeneous, grind it in a blender after cooking. Salt at the end. What puree recipe do you use?