Greek cuisine · Vegetable Dishes

Braised Peas in Olive Oil

Green peas braised in olive oil with potato and carrot, finished with plenty of dill.

Ingredients · for 4 servings

• 700 g peas (fresh or frozen)
• 3 potatoes
• 2 carrots
• 2 onions
• 2 tbsp tomato paste
• 100 ml olive oil
• 1 bunch dill
• 1 lemon
• Salt, pepper

Instructions

1. Peel the potatoes and carrots and cut into 3 cm pieces, finely dice the onions.
2. Warm the olive oil in a wide pot and sauté the onions over medium heat for 7 min. until translucent, without browning them.
3. Stir in the tomato paste and toast for 1 min., then add the potatoes and carrots and turn in the oil for 3 min.
4. Pour in 400 ml hot water, season with salt and pepper and simmer covered for 12 min. until the potatoes are almost done.
5. Add the peas and braise uncovered for another 12–15 min. until tender and only a thick oil-tomato sauce remains in the pot.
6. Fold in the finely chopped dill, season with the juice of half a lemon and serve lukewarm with feta and bread.