Pea puree with melted cheese
Composition / ingredients
4
servings:
Cooking method
1. Rinse the peas with cold water, until transparent.
2. In a saucepan with a thick bottom, pour the peas and fill with water.
Cook for about an hour, depending on how the peas are boiled. To cook faster, you can pour a little vegetable oil on top.
3. At this time, we will take care of vegetables. Onions and carrots need to be cleaned and grated, then sent to a frying pan for frying.
We bring it to a golden color and turn it off.
4. As the peas are cooked, mix with frying and salt. We also add grated cheese. Whisk everything with a blender and decorate with parsley.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- 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
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Pepper - 26 kcal/100g
- Table salt - 0 kcal/100g
