A delicious fully nutrient course for the lovers of petit pois.
Ingredients
1.00 item Onions, raw, large, item
1200.00 gr Petit pois, frozen, boiled in salted water
500.00 ml Tomato sauce, homemade
200.00 gr Carrots, young, boiled in salted water
20.00 gr Dill, fresh
1.00 teaspoon (tsp) Pepper, black
1.00 tablespoon (tbsp) Salt
500.00 ml Water, distilled
5.00 tablespoon (tbsp) Olive oil
Preparation
Fine-chop the onion.
In a pressure cooker, add the olive oil and heat it for 2-3 minutes on medium heat.
Saute the fine-chopped onion and stir it for 3-4 minutes.
Cut the young carrots into fine similar size slices.
The next step is to add the carrots into the pressure cooker and mix it with the olive oil and the onions. Leave it for 5 minutes to become smoother...keep stirring though.
Add the whole portion of the tomato sauce to the pressure cooker and stir it until the mixture comes together.
Season it with salt and pepper and keep on stirring.
Add the water and leave it to boil with the rest of the mixture for 5 minutes.
The next step is to add the frozen green peas to the pressure cooker.
Before fixing the lid on the pressure cooker, add the last ingredient, the chopped dill.
Make sure the pressure cooker's lid is tightened firmly and cook it for 12 minutes.
Pay attention to the cooking time and open the lid on time. If you leave it more the food will overcook and the texture will be molten.
Continue to boil the food without the use of the lid as a plain casserole. Keep stirring it, otherwise, it will stuck on the bottom. The food is already cooked, but this step is to make a thicker sauce. 10-15 minutes are enough for this step.
Turn off the heat and leave the food to rest and cool down.
This healthy course is best served with feta cheese.
