Pea puree with olive oil in a slow cooker
Composition / ingredients
4
servings:
Cooking method
1. Pour the peas into a bowl, fill with cold water. Wash thoroughly, drain the water and the litter that has surfaced. Repeat the procedure a couple of times.
2. Put the peas in a bowl of a slow cooker, pour water and olive oil, add salt and spices (I really like Provencal herbs, but you can also take Italian ones or season with fragrant peppers).
3. Select the "Stewing" program, the cooking time is 2 hours (the time can be shortened if you pre-soak the peas for a couple of hours).
I like mashed potatoes not quite boiled, but if you want to get a more homogeneous consistency, then whisk the mashed potatoes with a blender.
Sprinkle the mashed potatoes with spices.
Serve hot, bon appetit!
Calorie content of the products possible in 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
