Preparation time: 15 minutes
Cooking time: 45 minutes
500 grams (1.10 lbs) fresh or frozen peas
1/5 cup olive oil - (Greeks tend to use more maybe a 1/4 cup)
1 onion, finely chopped
8 medium carrots, peeled and shredded
4 ripe tomatoes or 1 tin (500 grams – 1.10 lbs) whole tomatoes, pureed with 1 tbsp tomato paste
2 cups water
Salt and freshly ground black pepper, to taste
1 cup of parsley, finely chopped
½ cup dill, finely chopped
Heat the olive oil in a saucepan and sauté onion until translucent and soft. Add fresh or frozen peas (no need to thaw) and mix for 2 minutes.
Add carrots and season with salt and freshly ground black pepper. Add tomato purée and water, reduce heat and simmer until cooked, for about 30 minutes, stirring occasionally. Add more water if necessary.
Five minutes before the end add the parsley and dill and mix.
Serve with Greek feta which is a must for all “ladera” dishes and crusty bread to mop up the delicious sauce.
Kopiaste and Kali Orexi,
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