Properly frozen food retains all vitamins and minerals. The same goes for green peas. It can be bought in the store both summer and winter, as opposed to fresh. Making frozen green peas is easy. The process will take very little time. But even such an easy matter has its own nuances.

Product preparation

Frozen green beans are usually already shelled. Before emergency freezing, they are blanched or steamed.

The procedure is carried out with young peas that are in the period of milk ripeness. At this stage, they have the sweetest taste, delicate texture and a large amount of sugar in the composition.

When the peas are prepared using the blanching technique, then after defrosting, you can not cook them, but immediately use them for their intended purpose. For example, add to salad. But if the product needs to be boiled, then it is better to do this with the addition of a minimum amount of water. The resulting broth can be used for the first course or sauce.

When buying a package of green peas in a store, you need to check the product for suitability. There should be no lumps sticking together, a lot of ice.

Green peas go well with sweet vegetables such as carrots, potatoes and beets.

Pros and cons

Using frozen peas has a number of advantages:

• the product is cheap;
• available at any time of the year;
• with proper quick freezing, all vitamins are preserved;
• suitable immediately for cooking, no need to defrost.

Unlike canned food, frozen food contains more nutrients.

Like any other product, green peas can be contraindicated for people with individual intolerance.

Cooking methods

Frozen green peas can be boiled, stewed in sauce, baked in the oven. Serve as a side dish, use as an ingredient in a salad or other dish.

Cooking

The most common and easiest way to prepare frozen beans is by boiling. It is only necessary to follow the sequence of actions, then vitamins are preserved, and the product does not lose color.

1. Boil water in a saucepan.
2. Add some salt and sugar. The latter will preserve the rich color of the product.
3. Throw peas into the water, without first defrosting them.
4. You need to cook over high heat with the lid closed. It will take 5-8 minutes. Cooking time depends on the age and variety of the beans. When the grains are soft, you can turn off the stove.
5. Sometimes a sprig of mint is added during cooking, it will make the taste of the peas even more interesting and brighter.
6. After the product is thrown into a colander, cooled and served as an addition to the main dish.

Another way to prepare green peas, which is later used for salad:

1. Bring water to a boil.
2. Cover with green peas.
3. Add 1.5 tbsp. l. salt and the same amount of sugar.
4. Then pour in 1 tbsp. l. apple cider vinegar. Let it simmer for 10 minutes.
5. Remove beans from water and cool.

Green beans are able to enliven any salad with their interesting look and pleasant taste.

In the oven

Using special pottery, you can make a simple and hearty soup that uses 3-4 ingredients.

1. The peas must first be boiled on the stove. And then transfer to an earthen pot. Add some water, in which the beans were boiled.
2. Grind boiled eggs and place in a container.
3. Send to the oven. To cover with a lid. Set the heat to medium. Enough 20 minutes.
4. Serving the pot on the table, you need to add fresh cucumber cut into circles, sour cream and herbs.

This summer soup will appeal to all family members. It is filling and light at the same time. It is convenient to cook in pots not only the first courses, but also the second ones. For example, rice with vegetables and peas, meat or fish with green beans.

Extinguishing

Frozen green peas can be stewed in various sauces or simply by using broth.

1. Frozen beans are thrown into the melted butter.
2. Sugar, salt and sour cream are added.
3. It will take 15 minutes to stew. The cover must be closed.

As a stewing liquid, you can use broth, tomato paste, white wine, cream, mayonnaise.

Purée

Mashed potatoes with green peas are an excellent side dish for meat or fish. If you do not add spices and a large amount of salt, then such a dish can be offered to a child. The bright color will interest children, and they will gladly absorb it and ask to cook it again.

1. The potatoes are boiled in salted water for 20 minutes. Add frozen peas. After 5 minutes, turn off the stove.
2. Excess water is drained away. Add butter, sour cream and finely chopped garlic. Can be flavored with spices and salt.
3. You need to turn the dish into mashed potatoes with a crush. Using a blender will make the mixture gooey and sticky.

Delicious frozen green peas

Many different dishes can be prepared from green peas:

• salad;
• pilaf;
• casserole;
• filling for pancakes, pies and pies;
• cutlets;
• pate;
• mashed potatoes.

To get mashed peas, wipe it immediately after boiling, when it is still hot. Only in this case can a uniform consistency be achieved.

Pea soup is a dietary product. You can diversify your diet by including various additives: vegetables, rice, spices and herbs. You can use these first courses both hot and cold.

The subtleties and tricks of cooking

• Sometimes, when cooking peas, butter is added. It makes the beans more tender and flavorful.
• The sauce can be made with sour cream, sugar, potato flour and yolks. Pre-boiled peas are poured with sauce and boiled. At the end, you can add greens. Serve beans with meat or potatoes.
• A sharp change in temperature will allow you to preserve the bright color of the beans. Immediately after boiling, it is poured over with cold water.
• Boiled peas may not be used immediately after cooking. When it cools down, it is placed in the refrigerator. And then they are heated in a mixture of butter and water.
• If suddenly the peas have hardened, it must be dipped first in hot water, and then in cold water. So you can return it juiciness and softness.

Frozen peas today can be bought in any large store, they are sold packaged in plastic or cardboard boxes. Before freezing, the manufacturer blanches the peas for up to three minutes, and then steams the product for a few more minutes. Milk peas are frozen, containing the maximum amount of sugar, starch and nutrients. At the same time, it retains a pleasant sweetish taste and excellent consistency. We offer you to come up with what dishes from frozen green peas to cook for breakfast, lunch or dinner.

If you first defrost the peas at room temperature, then they can be eaten without additional cooking. But frozen green peas by themselves with their low calorie content are not the most delicious product, but when mixed with other ingredients, you can get unique masterpieces. Check out others.

• Access at any time of the year.
• Low cost.
• Preservation of vitamins and nutrients.
• Suitable for cooking immediately, does not require pre-freezing.

Bright ideas of what to cook with frozen green peas

Pasta with green pea sauce

Not only delicious and beautiful in appearance, but also a vegetarian dish. Of the ingredients you need 100 grams of any Italian pasta, 130 grams of frozen peas, about 100 ml of cream, salt and pepper to taste, a chive, 40 grams of hard cheese.

Initially, boil the pasta in salted boiling water. You don't have to buy pasta made in Italy. You can take a domestic product, but it is important that the composition contains only flour from durum wheat. Pour boiling water over the peas for a minute, drain the water, and grind the product using a blender, adding garlic and cream, until mashed.

After that, put the green puree in a frying pan and simmer for a minute, then add the prepared pasta, spices and salt, sprinkle with cheese (first grate it on a coarse grater). Mix all the ingredients, after a minute turn off the heat, sprinkle with fresh herbs if desired and the dish can be safely served.

Chicken goulash

From products for this goulash you need one chicken, one carrot and an onion, 200 ml sour cream (can be replaced with cream), a tablespoon of flour and 250 grams of green peas, salt and spices of your choice.
Wash the onions and carrots, then finely chop and fry in vegetable oil. Rinse the chicken, remove the films and divide into small pieces. Put the vegetables out of the pan for a while and fry the chicken pieces immediately. Then reduce the heat to a minimum, add onions and carrots, frozen peas.

Separately mix the sour cream or cream with flour and add the sauce to the skillet. If there is little liquid from vegetables and chicken, then you can pour in a little water so that the products are stewed. Cook for a quarter of an hour, after adding salt and spices. Excellent and helpful.

Fish balls

Specifically for this recipe 0.6 kg of pike fillet is taken, but you can take any fish at your discretion. You will also need an onion, an egg, dill and salt and pepper, bread crumbs, about one hundred grams of frozen green peas and vegetable oil.

At the beginning of the material, they already answered the question that how much to cook frozen green peas can be zero: this product is already ready to use, you just need to soak it in boiling water for a minute before adding the dish to defrost it.

Chop fish fillets and onions in a processor. Then add salt and spices, small dill and frozen peas. Stir the dough and form the meatballs. Roll in breadcrumbs before frying in a skillet in vegetable oil. Bring the meatballs in the oven until they are ready - 10 minutes at standard temperature.

Some culinary tricks:

1. When cooking peas, if you plan to serve the product as a side dish, you can add a little butter. This will make the legumes even more tender and flavorful.
2. To make the sauce, to expand the taste of frozen peas, you can use sour cream and sugar, potato flour and yolks, and herbs.
3. The sudden change in temperature preserves the vibrant color of the green peas, so douse them with cold water. Read about cooking.

Fresh green peas appear on our tables most often in light vegetable soups, but their possibilities are much wider. The sweetish tender pulp goes well with most spices and can diversify the taste of a wide variety of dishes - from salads to desserts. There is a wide variety of recipes to cook from green peas.

What to cook from green peas recipes

Italian dish: Panzanella salad with green peas

Use this Italian recipe as a base to add any other ingredients like capers, olives or chopped anchovies. Of course, tomatoes, peppers and any green vegetables are also appropriate.

Ingredients for 4 servings:
400 g fresh peas
150 g dill
4 sprigs of green onions
1 cucumber
120 g of white bread - ciabatta, lavash, etc. - "bread with a crust"
1 clove of garlic
6 tbsp. l. olive oil
2 tbsp. l. red wine vinegar

Cook, but do not overcook, the peas until tender in boiling salted water - about 5 minutes. Rinse it immediately under running cold water and transfer it to a salad bowl. Chop the dill and onion. Peel and finely chop the cucumber. Mix all vegetables. Cut the ciabatta in half, fry until golden brown and crisp in olive oil, then break into small pieces and place in a salad bowl.

Combine peeled and crushed garlic with salt, black pepper, oil and vinegar and sprinkle a couple of drops on the bread in a salad bowl. Place the pea mixture on top of the bread slices and cover with the remaining mixture. Decorate with any greens - the more, the better.

It is interesting

Most of all recipes from fresh peas in German cuisine - it includes salads, soups, main courses, marinades, desserts and even pea ... sausage.

Green Pea Recipe: Summer Jam

The delicate taste of peas does not interrupt the original flavor of mushrooms, and the textures of these two products complement each other wonderfully.

Ingredients for 4 servings:
400 g forest mushrooms
300 g peas
2-3 st. l. white wine type "Rkatsiteli"
3 tbsp. l. sour cream
1 tbsp. l. chopped parsley
salt and pepper to taste

Rinse and peel the russula, chanterelle, porcini or a mixture of both, and fry in butter for 3-5 minutes. Fry the fresh peas in a separate skillet. Place mushrooms and peas in a saucepan, pour in wine and simmer for 10 minutes. Add sour cream, salt, pepper and simmer for another 5 minutes. Sprinkle with herbs when serving.

It is interesting

While the peas are young, and the peas themselves have not fully grown, all parts are edible in it and it is eaten together with the skin. In this form, in summer, peas are added to salads, stewed or served as a side dish.

Omar Sharif's Pea Breakfast

Legend has it that Omar Sharif, a famous actor and handsome man, preferred to start the day with such a breakfast. Whether it is true or not, it is not known for sure, but a hearty and healthy dish will certainly appeal to many.

Ingredients for 3 servings:

250 g fresh peas
3 eggs
4 cloves of garlic
1 tbsp. l. olive oil
4 slices ham ham
2 tbsp. l. dry sherry, for example, "Amontillado"
100 ml chicken broth
5-6 fresh mint leaves

Bring the salted water to a boil in a large saucepan and add the peas - cook for 5 minutes. In another, smaller saucepan, boil the eggs until they become "in a bag". Rinse the finished eggs immediately with cold water so that they do not "cook" further in their own shell.
Heat olive oil in a large skillet and sauté chopped garlic. After a minute, add the sliced ​​jamon and sauté quickly, not allowing the garlic to darken. Pour in the sherry, leave the skillet on the fire, stirring the contents, for another minute, then add the broth, fresh mint, seasoning and dried peas. Cook for a minute and set aside on the edge of the stove.

Peel the warm eggs and cut in half, place on top of the peas and serve directly in the skillet.

It is interesting

According to the same legend, sherry should be flamed - that is, set on fire right in the frying pan. Omar himself did not always succeed in this culinary trick, so ordinary mortals can do with simple stewing, the main thing is not to forget about the sherry.

Indian Dish: Spicy Kerala Peas

This dish is the perfect accompaniment to something filling, but it can also be a solo. In any case, it can send you on a culinary journey to the tastes of Kerala - the most idealistic state in India and a place where rest is always with you.

Ingredients for 6 servings:

2 tbsp. l. ghee
2 tsp cumin seeds
1 tsp mustard seed
0.5 tsp coriander
0.5 tsp ground cardamom
1 green chili

1 onion
450 g peas
2-3 cm fresh ginger root
3-4 cloves of garlic

salt and pepper to taste
juice of one lemon
3-4 sprigs of cilantro

In a large skillet, heat ghee over medium heat. When the ghee is hot, add the cumin and mustard seeds and stir for 1-2 minutes until the seeds crack. Place the chopped coriander, chili, and onion in a skillet and sauté until the onions are translucent, about 5 minutes. Add peas, chopped ginger, garlic, and cardamom, salt and pepper to taste.

Fry and stir over high heat for 3 minutes. Add lemon juice, sprinkle with cilantro and simmer for another 5 minutes.

Where can you buy ghee

You can buy everything on the Internet, but if you don't want to buy a "pig in a poke", organic food stores will help you. Finished oil costs from $ 4. for 100 g.

Italian dish: Summer pea ribollita

Thick vegetable soup originally from Tuscany, traditionally served in winter, but it also has a summer variation, in which the obligatory beans or kidney beans are replaced with fresh peas. Savoy cabbage is needed instead of black cabbage, and olive oil remains the only permanent ingredient.

Ingredients for 6 servings:

1 ciabatta or 0.5 lavash
225 g fresh peas
450 g tomatoes

200 g savoy cabbage leaves

3-4 sprigs of parsley or marjoram

2 cloves of garlic

1 celery root

1 medium carrot

2 medium red onions

1-2 cm red chili

3-4 peas of pink pepper

3 tbsp. l. olive oil

Peel all vegetables. Chop the garlic and onion finely, dice the carrots and celery, coarsely chop the cabbage, and disassemble the parsley into leaves. Chop the chili, break the ciabatta into pieces of arbitrary shape and let dry slightly.

Place the peas in a saucepan and add enough water to cover them, followed by half the amount of water already in the pan. Bring liquid to a boil and reduce heat. Place the finished peas on the edge of the stove directly in the liquid.
Pour some oil into a thick-walled saucepan or large saucepan and fry the garlic, celery, carrots, onions and chili over medium heat for 5 minutes, then leave, stirring occasionally, on minimum.
While the vegetables are cooking, use a blender to puree the chopped tomatoes. When the vegetables are tender, add the parsley leaves and sauté for another 5 minutes, then add the tomato puree and stir everything. Continue cooking for another 20 minutes over low heat. The vegetable mixture must be allowed to thicken and then the peas must be added to it along with the liquid in which it was cooked. Cook everything together for at least 15 minutes, and then add cabbage leaves. Stir and ... put pieces of dried ciabatta on top. Sprinkle the remaining olive oil on the bread, remove the pan from the heat and let the soup steep for 10 minutes. Then mix everything, season with salt and pepper and you can serve real pea ribollita on the table.

Delicate soup with peas and herbs
Food composition for 6 servings
30 g butter
1 onion, finely chopped
5 cups (1.25 L) chicken stock
1 large potato, peeled, finely diced
500 g green peeled green peas
6 outer leaves of iceberg lettuce, chopped
6 mint leaves + a few to serve
125 ml cream
Croutons for serving
Cooking method
Melt the butter in a saucepan over medium heat. Saute the onion for 5 minutes (until it becomes transparent and soft). Add broth and potatoes and cook for about 15 minutes. Add peas, iceberg, mint, after boiling, cook for no longer than 3 minutes. Remove from heat and let cool slightly.
The best croutons, or croutons, are made with ciabatta. Just break the bread
hands, sprinkle with olive oil, add a drop of balsamico, and put in the oven at 180 ° C for 5-8 minutes

Using a blender, beat the soup into a smooth puree. Put on a small fire, add half of the cream and remove from the stove after 5 minutes. Season with salt to taste.

Add cream, a couple of mint leaves and croutons to each serving plate.

Bruschetta with feta and peas

Food composition for 4 servings
100 g feta marinated in olive oil
3 cups young peas
1 teaspoon finely grated fresh lemon zest
1 tablespoon fresh mint, finely chopped
1 baguette, diagonally sliced ​​into bruschetta and fried
A small handful of young arugula
Cooking method
Drain the feta oil into a separate container.

Dip the peas in boiling water for a minute. Drain quickly and place in ice water to preserve color.
You can also use homemade cheese, cottage cheese. Add salt to pick up
perfectly balanced taste of cheese with herbs. This mixture can be stored for a couple of days.
in the fridge. Can also be served as a dip for crackers, grissini, chopped
large strips of vegetables.

Beat the peas, lemon zest and 2 tablespoons of olive oil (feta) with a blender until almost homogeneous.

Place the mashed peas in a bowl, toss with a fork, feta and chopped mint. Serve with young rocket leaves.

Fish pakora with green peas and yoghurt sauce

Food composition for 6 servings
400 g white fish fillet, skinless
1 cup (120 g) fresh peas
1 garlic clove, minced
1 red onion, chopped
1 large chili, finely chopped
1/2 cup parsley
1 tomato, chopped
1 cup (150g) besan chickpea flour (see tip)
1/2 teaspoon baking powder
2 teaspoons curry powder
2 squirrels
1/3 cup (80 ml) vegetable oil
Mango chutney, for serving
Coriander Yoghurt Sauce:
1 1/2 cups crushed coriander leaves
1 cup mint leaves
2 tablespoons grated fresh ginger
1 clove of garlic
1/2 cup (150g) Greek yogurt
1 teaspoon lemon juice
Lemon wedges for serving
Cooking method
Sauce: Combine coriander, mint, ginger, chili and garlic in a blender. Transfer the mixture to a bowl. Add yogurt with lemon juice, stir. Cover and refrigerate.

Steam the fish: place it in a perforated pot or special container and place over another pot of boiling water. Cook for 5-6 minutes, until fish can be easily divided with a fork. Divide into pieces.
Gram flour, or besan, is sold in specialized stores of the health
food, gives the dish a taste of Indian food, but you can also use other flour

Place fish, peas, onion, chili, parsley and tomato in a saucepan and stir thoroughly. In another bowl, combine flour, baking powder and curry. Season. Add 3/4 cup water to make a smooth paste. Combine the dough and fish mixture. Whisk the whites. Enter into the mixture.

Heat oil in a skillet over medium heat (until it sizzles around the crumb). Spoon the mixture and fry for 2-3 minutes on each side until golden brown. Place on paper towels to absorb excess oil.

Serve hot with coriander yogurt, mango chutney and lemon wedge.

Soup with green peas and fennel

Food composition for 4 servings
2 tablespoons olive oil
20 g butter
1 large onion, chopped
4 small fennel tubers or 1 large, finely chopped
2 potatoes, peeled, chopped
1 liter vegetable broth
500 g peas
½ cup sour cream
150 g prosciutto, chopped
2 cups white bread, sliced
Cooking method
In a large skillet, heat the olive oil and butter over medium heat. Add onions, dill and potatoes. Cook, stirring occasionally, for 10-15 minutes, until tender. Season to taste.
Add broth and cook over high heat. Reduce heat and simmer for 15-20 minutes, stirring occasionally, until vegetables are tender. Add the peas and cook for another 2 minutes.
You can add a little chopped walnut to bread crumbs with prosciutto

Using a blender, blend until puree. Add sour cream.

Preheat the oven to 200˚C, in a food processor combine prosciutto and bread, crushing into crumbs. Transfer to a baking sheet. Bake for 10-15 minutes, stirring occasionally, until golden brown.

Heat the soup over low heat. Add prosciutto crumbs as you serve.

Risotto with peas and parmesan

Products composition
60 g butter
2 cups arborio rice
4½ cups hot chicken stock
2/3 cup green peas
¼ cup shredded Parmesan
1 tablespoon fresh thyme leaves
Cooking method
Heat oil in a large skillet, add rice, fry until completely covered with oil.

Pour in a quarter of the hot broth. Increase heat and continue frying, stirring occasionally, until the liquid is completely absorbed. Repeat the procedure 3 more times.

Combine the parmesan, thyme, leftover oil, and green peas. Season with salt and pepper, let it brew for 2-3 minutes.
Bon Appetit!

Delicate young green peas in juicy crispy pods can be bought in stores all year round, but summer varieties are still tastier. Green peas are combined to taste with almost any food - from meat and fish to vegetables and mushrooms, so you can cook a huge number of dishes with it. We offer you 5 simple and at the same time original recipes with green peas. We hope you enjoy these dishes.

Before they learned to can and freeze green peas, they were only available for a couple of months a year and were considered a food for real gourmets. Many culinary historians cite a memoir entry as evidence of the favoriteKing Louis XIV of France that there are only three pleasures at court - impatience in anticipation of green peas, the process of eating green peas and the hope that you will someday eat green peas again.

In addition to its delicate taste, the product is very useful. Young green peas contain a lot of vitamins C, PP and group B andamino acids. It improves metabolism and is great for digestion. Just remember that cooking destroys most of the vitamins and minerals, so try to eat mostly fresh green peas.