Pea puree on water in a slow cooker
Composition / ingredients
6
servings:
Cooking method
Let's make the right pea puree:
1. Lubricate the bottom of the slow cooker with butter.
2. We take young peas, they boil better. Rinse to clear water.
3. We put the peas in a bowl and pour cold water.
4. Turn on the slow cooker to the "quenching" mode and cook the peas for about two hours.
5. At the end of cooking, add salt and mix.
The slow cooker turns out an insanely delicious puree.
Caloric content of the products possible in the composition of the dish
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Water - 0 kcal/100g
- Table salt - 0 kcal/100g
