This is another traditional recipe from Greece. It’s also quick, easy and quite nutritious. I haven’t experimented with making it in the slow cooker (yet) but it’s so simple to make, I don’t even think it’s necessary to adapt it. This was another one of the meatless dishes I made during Holy Week and it went down a treat with The Mister. Peas are one of the few vegetables he eats, so I have to remember to make this more often!
What you’ll need
1/3 cup olive oil
½ onion, chopped
1 medium/large carrot, sliced
3 small/medium potatoes, cut into chunks (I cut each potato into 4 pieces)
500g frozen peas
1 large sprig fresh dill, finely chopped (about 2 ½ Tbs when chopped)
1 cup veg stock
½ cup water
Salt & pepper (I use lemon pepper)
¼ cup fresh lemon juice
What you do
- Heat half the olive oil over medium heat in a large saucepan. Add onion and cook gently for 4-5 minutes, stirring frequently. Don’t let it brown or stick.
- Add sliced carrot, cook for 2 minutes stirring frequently.
- Add potato pieces and cook for another 4 minutes.
- Add frozen peas (no need to defrost). Turn the heat up to medium/high and stir to coat the peas with the oil. Cook for 1-2 minutes, stirring continuously.
- Add stock, water, salt and pepper to taste, and dill. Stir. Bring to a boil.
- When it starts to bubble turn the heat down to low and simmer for about 15 minutes, covered.
- Add the rest of the olive oil and lemon juice. Cover and simmer for another 15 minutes, then take the lid off the pan and continue cooking till the veg becomes very soft and the liquid reduces and thickens a little (about another 10 minutes or so).
- Serve with feta cheese, extra lemon juice if desired, and crusty bread (as always with Greek food!)
Sorry this was a quickie post, I’ve been working on my new “branch” of On Top Of Spaghetti which is in Greek! You can check it out (er, if you speak Greek) by clicking on the link at the top of this page.