Chrissis Pea Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 8 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g peas, reen, dried
- 1 leek
- 2 carrot (s)
- 1 piece (s) celeriac, small
- 4 medium potato (s)
- 2 onions)
- 150 g ham, diced, extra lean
- 1 tablespoon oil
- Vegetable broth, grained, without flavor enhancers
- salt and pepper
- vinegar
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- The evening before, put the peas in a sieve and rinse briefly. Pour into a bowl and cover with 2 liters of cold water. Put on a plate and let it soak overnight.
- Drain the peas the following day, collecting the soaking water.
- Cut off a third of the top green and the root end of the leek and discard. Cut the leek into fine rings and place in a sieve. Wash thoroughly, as leeks often have a lot of sand between the individual leaf layers.
- Peel the carrots, celery and potatoes thinly and cut into fine cubes. Immediately place the potato cubes in a bowl of cold water so that they are covered. Otherwise they will turn unsightly brown!
- Peel and halve the onions and cut into thin half rings. Heat the oil in a pressure cooker and fry the onion rings together with the diced ham.
- Strain the potatoes and add them to the saucepan with the rest of the vegetables. Roast briefly while stirring constantly. Then add the peas with the soaking water and close the lid.
- My pressure cooker has 2 different settings. The first is for vegetables and the second is for meat. I always choose the first level for this stew. Adjust individually depending on the manufacturer or instructions for use! Let the pressure build up at the highest temperature and then cook at a low temperature for 20-25 minutes. The cooking time only begins when the pressure cooker has fully built up pressure!
- After the cooking time, remove the pot from the stove and let it cool down a little. Then evaporate and season the stew with vegetable stock, salt, freshly ground pepper, vinegar and a pinch of sugar. To make it a little thicker, I always lightly pound the stew with a potato masher. This is how it gets the right consistency.
- It is very important to add salt to the peas after they have been cooked and to add the vegetable broth, otherwise the legumes will not be properly cooked or soft!
- If you don`t have a pressure cooker, you can of course cook the stew in a normal pot. However, the cooking time increases to at least 45-50 minutes after adding the peas.
- A total of 22 points, with 4 servings per serving 5.5 points.
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