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Recipes with or frozen peas

4 recipes that use or frozen peas, with photos, step-by-step instructions and cook times. The quickest, Ají de arvejas, takes 40 minutes. It is most often cooked with dill, baby carrots and butter.

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Ají de arvejas

Ají de arvejas is a homely Bolivian stew from La Paz and Cochabamba, cooked for weekday lunch or on Fridays and in Lent, when many families eat no meat. Green peas and potatoes simmer in a golden sauce of onion, tomato and ají amarillo (yellow chilli), and cubes of fresh white cheese are stirred in at the end so they soften without melting away. It is served with plain white rice and sometimes a boiled egg. Bolivian queso fresco is often made with animal rennet; for vegetarians, use a paneer or a fresh cheese labelled vegetarian. The usual mistake is boiling the cheese, which turns it rubbery. Chef's tip: cook the ají paste with the onion until it darkens slightly, which takes the raw edge off the chilli.

40 minAndeanVegetarianGluten free
by KrazyBadal 0 views

Tbikha

Tbikha is cooked in Tunisian homes in March and April, when market stalls in Tunis, Sfax and the Cap Bon are heaped with fresh broad beans, peas and baby artichokes. The vegetables are stewed together in a little olive oil with garlic, tomato, harissa and caraway until tender, then finished with lots of coriander and dill. It is eaten warm with crusty bread to mop up the reddish, garlicky juices, and often with a few olives on the side. The usual mistake is overcooking the peas into khaki mush: they go in for the last few minutes only. Chef's tip: drop the trimmed artichokes into lemony water as you prepare them so they stay pale and don't turn bitter.

50 minTunisianVegetarianVeganGluten freeSpicy
by KrazyBadal 0 views

Kesäkeitto

In July, when Finland's first new potatoes, baby carrots, peas and cauliflower arrive at market stalls in Helsinki and Turku, families make kesäkeitto: the vegetables simmered in water until just tender, then finished with milk and a knob of butter and lots of dill. It is light, sweet and pale green, eaten with rye bread and butter. A common mistake is boiling it once the milk is in, which can curdle the soup. Chef's tip: add the vegetables in order of cooking time, so each is just tender and keeps its colour.

40 minScandinavianSoupsGluten free
by KrazyBadal 0 views

Hodge podge

Hodge podge is how Nova Scotians celebrate the first new potatoes, beans and peas of July, a dish from the Annapolis Valley farm kitchens that is only worth making with young summer vegetables. Everything simmers gently in a little water, then a generous lump of butter and some cream go in to make a light, sweet broth. It is a main course with a stack of buttered bread or oatcakes. A common mistake is adding all the vegetables at once, which turns the peas grey before the potatoes are tender. Chef's tip: undercook rather than over; the vegetables keep cooking in the hot cream.

40 minCanadianVegetarianGluten free
by KrazyBadal 0 views

Goes well with or frozen peas