Potato with peas- a step-by-step culinary recipe.
- 600 grams of new potatoes;
- 400 g of frozen peas;
- 1 small bunch of mint;
- lemon juice;
- extra virgin olive oil »
- salt, freshly ground white pepper.
In mint, separate the leaves from the stems. Finely chop the leaves, keep the stems intact.
Scrape the new potatoes with a knife, rinse and put in a saucepan. Fill with boiling water so that the potatoes are barely covered, bring to a boil over high heat, salt a little, add mint stems, reduce the heat to medium-low and cook under a lid until soft, 20-30 minutes, depending on size.
Frozen peas filled with boiling water and immediately throw in a colander. Put half of the peas in a blender, add chopped mint leaves, 70 ml of olive oil and 100 ml of water. Beat in a perfectly smooth mass.
Mix the pea puree and mint with whole peas, heat over medium heat, stirring actively.Salt and pepper.
With the finished potatoes, drain the water, dry it in a saucepan to evaporate the remaining water. Put on the potato a few pieces of butter, close the lid and shake the pan. Serve the peas immediately.
You can also add significantly more mint to the polka dots than the recipe says if you want the dish to be spicy. A large concentration of peppermint gives just such an effect, but the acuity is not the same as that of chili peppers, and is quickly "smoothed out."
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