Best Greek Dilled Peas Potatoes Carrots Recipes

ARAKAS LADEROS (GREEK STEWED PEAS)

Steps:

• Heat the olive oil in a pot and sauté the onion until translucent and soft.
• Add the garlic and sauté for a few seconds until fragrant.
• Add the fresh or frozen peas (no need to thaw) and stir for 2 minutes.
• Add carrots (and potato if added) and season with salt and freshly ground black pepper.
• Add tomato purée and water, reduce heat and simmer until cooked, for about 45 minutes, stirring occasionally. Add more water if necessary, especially if adding the potato.
• Five minutes before the end add the parsley and dill and mix.
• Serve with Greek feta which is a must for all "ladera" dishes and crusty bread to mop up the delicious sauce.

ARAKAS KOKINISTOS (GREEK PEAS)

Steps:

• Heat olive oil in a medium sized pot. Add onion and sauté until soft.
• Add the carrots, garlic, and potatoes, continue to sauté for an additional 3-4 minutes,
• Mix the tomato paste with the water until dissolved.
• Add the tomato mixture to the pot, along with the pepper, oregano, and dill.
• Add the peas and the cup of chicken broth, Stir until all the ingredients are incorporated. cover and bring the mixture to a boil.
• Reduce the heat to simmer and cook covered for 40 minutes. Serve immediately, or refrigerate to serve the next day.

ARAKAS LATHEROS (GREEK PEAS WITH TOMATO AND DILL)

Steps:

• Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
• Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

EASY GREEK-STYLE SPRING PEAS AND POTATOES

Steps:

• Set a medium pot over medium heat. Add the olive oil and the diced onion and sauté for about three minutes, or until the onions are softened but not brown.
• To the pot, add the carrots and the potatoes and cook briefly, stirring frequently. Then, add the tomato paste and cook for one more minute, scraping the bottom of the pan as the tomato paste starts to caramelize.
• Stir in the tomato sauce and the warm water, then bring to a boil and cook over medium-low heat, uncovered for 15 minutes, or until the potatoes are soft (but not completely cooked) and the sauce is starting to thicken.
• To the pot, add the peas, salt, and pepper and mix well. Cook over medium-low heat for 15 more minutes. Five minutes before the end of the cooking time, stir in the fresh dill.
• When most of the water is evaporated and the vegetables are nice and soft but still hold their shape, remove the pot from the heat. Taste and adjust the seasoning if necessary.
• Set it aside for a few minutes to allow it to cool slightly. Ladle into deep bowls, drizzle with some extra virgin olive oil, and serve with Greek Feta cheese on the side and lots of good bread to mop up the sauce.