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

  • 1In 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.
  • 2Simmer, 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.
  • 3Serve 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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