Peas in Olive Oil

Classic Turkish peas slowly cooked in olive oil with carrot and potato and finished with dill. Serve warm or cold with bread as a light lunch; fully plant-based.

Ingredients

• 600 g frozen peas
• 70 g (5 tbsp) olive oil
• 120 g onion (1 medium)
• 150 g carrot, diced
• 200 g potato, diced
• 300 g (1 1/4 cups) hot water
• 8 g (2 tsp) sugar
• 15 g dill, finely chopped
• 9 g (2 tsp) salt

Instructions

1. 1

   Finely chop the onion and cut the carrot and potato into 1 cm cubes.

2. 2

   Heat the olive oil in a wide pot and sauté the onion over medium heat for 4-5 minutes until soft and lightly colored.

3. 3

   Add the carrot and cook for 3 minutes, then the potato for 2 more minutes.

4. 4

   Add the frozen peas, sugar, salt and hot water. When it boils, cover.

5. 5

   Simmer on low for 20-25 minutes until the vegetables are tender and the liquid has reduced.

6. 6

   Stir in the dill just before turning off the heat. Let cool in the pot and serve warm or cold.

Nutrition

Per serving