Greek Dilled Peas, Potatoes & Carrots

1
Maria *

By
@WWCook1

This dish is among the "Lathera" meaning cooked in oil (olive oil), spring, summer & early Fall, favorites. Usually meatless dishes cooked in a olive oil based sauce including tomatoes & garlic. Especially appreciated during Lent when meat and dairy products are traditionally restricted.
I find it to be easier when using frozen peas, even when in season. Fresh peas can be substituted for the frozen, though, but not canned. This is my family's & my favorite vegetable dish. Hope you try it and enjoy a good healthy Greek meal.

Kali Orexi! Have a good appetite!

Rating:

★★★★★ 3 votes

Comments:
Serves:
4-5 as a main dish, 6-8 as a side.
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

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  • 1/2 c
    olive oil
  • 3
    green onions, finely chopped
  • 3
    carrots, thinly sliced
  • 1 lb
    potatoes, cut into chuncks or small round
  • 4
    tomatoes, grated
  • 1 c
    water
  • 1 bunch
    large, dill (about 1/4 lb) finely chopped (or 5-6 tablespoons of dried dill weed
  • 2 lb
    frozen peas
  • ·
    salt & pepper to taste

How to Make Greek Dilled Peas, Potatoes & Carrots

Step-by-Step

  1. In a saucepan, saute the green onions in the olive oil until transparent. Add the carrots & potatoes saute for a couple of minutes. Then add the peas & dill, saute for another 4-5 minutes. Finally add the tomatoes and water.
  2. Simmer, half covered for about 30 minutes or until peas are tender and most of the liquid has evaporated. At this point you should have a nice thick tomato sauce. Season with salt, pepper to taste.
  3. Serve hot or at room temperature with Feta cheese on the side if you like. Don't forget the fresh bread to dip in the yummy tomato sauce.

    Kali Orexi! Enjoy!

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