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Peas with sauce

Peas with sauce

the onion is cleaned and finely chopped.

the tomato is cleaned of the skin and the small pieces are cut.

Heat a little oil in a frying pan.

then put the chopped onion and tomato and let it soak in the oil.

after the onion softens a little, add the peas, which we wash with plenty of water.

cover with water (but first taste to see how much is boiled, because usually the peas in the jar or box are boiled, some more others less).

add vegeta and pepper to taste.

when the peas are almost cooked, add the flour, which we dissolve in a little water and pour it into the pan through a sieve (because it is possible that they are still lumpy with flour and we do not turn them over the peas).

put tomato paste and this dissolved in a little water.

we cleaned and crushed the garlic.

add it over the peas, boil a few more and turn off the stove.

Cut the meat by peeling it and fry it in a hot pan with olive oil. Add a few cloves of uncooked garlic, salt and pepper. The meat is caramelized over a low heat, and when it has browned, add 1-2 tablespoons of butter and thyme, taking care to periodically pour the oil from the pan over it.

We cook the garnish. Cut the broccoli slices, including the root, add salt and pepper and put it to harden in a hot pan with olive oil and a few cloves of garlic. Along the way, we add water as needed.

For the gorgonzola sauce you need: 200 g 20% ​​cream, 100- 70g milk, 100-150 g gorgonzola. In a special saucepan, heat the cream in which we add the gorgonzola and chew over low heat until we get the composition of the sauce. Remove the meat from the pan and pour the remaining oil over the broccoli. Also in the pan with broccoli, add the spinach and remove it almost immediately from the heat. Mix well. Arrange the pieces of meat, the vegetables in the plate and pour the sauce over the muscle.

Duck breast with pea puree and brown beer sauce - a recipe Sidia Sissoko

Onions, carrots, celery stalks and garlic are fried in hot oil until the onion becomes translucent. Extinguish with brown beer. When it starts to boil, add the beef stock, sugar and the rest of the spices, less salt and black pepper. Leave it to boil for 10 minutes on low heat, then strain it and strain it through a very fine sieve. The liquid obtained is boiled until 1/3 of the initial amount is obtained. Season with lemon, salt and black pepper to taste.

Presentation suggestion:
My suggestion is to combine this sauce with duck breast glazed with honey, paprika and lemon accompanied by pea puree, blanched vegetables and pickled chives. Brown beer sauce can also be associated with venison, rabbit, wild boar, pheasant, beef, etc.

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The first thing is to wash the basil leaves in cold water and dry them well on a towel. Be careful not to rub them, but just wallpaper a little absorb the remaining water. Crush the pine buds and garlic cloves in a mortar. Press until they become a paste.

Then add salt and basil leaves, gradually. Stir until a homogeneous mixture is obtained. Add the Parmesan cheese and cheese, which is well incorporated into the dough obtained.

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(5 points / total votes: 43)

Bella 7 years ago - October 21, 2010 10:57

Re: Peas in sour cream sauce

Yummy. I've been cooking peas and sour cream since I came to Italy, but given that my friend is a carnivore, I usually do it with pork escalope or chicken or turkey breast. It's super tasty. I also put nutmeg: it gives it a special taste. I take this opportunity to greet you Ioana. I remained a fan of your site.

Corina & # 40dezamagita & # 41 7 years ago - 25 October 2010 17:59

Re: Peas in sour cream sauce

Too bad this site ended up like many others. recipes come so hard. from one per day to one per week. I understood that the kitchen was painted, but still. It's been a month or more since then or maybe it's no longer inspiration? Too bad, too bad! It was one of the best sites, we recommend it to everyone, I'm super disappointed.

Ioana 7 years ago - October 25, 2010 18:22

Re: Peas in sour cream sauce

Thank you very much Corina for the appreciation, yes, you are right, it is one of the best sites and I am glad that you recommend it to everyone. I will send your message to the craftsmen and I will ask them to move faster because because of them the list of disappointed ones grows. Know that I was first on the list

I'm sure that by the end of the drumming from my house you will find at least one recipe that you haven't tried yet out of the over 600 that I have posted so fondly since I opened the site.

Corina & # 40dezamagita & # 41 7 years ago - 25 October 2010 22:29

Re: Peas in sour cream sauce

Ioana, thank you very much for answer, it's good to know you're still there
I look forward to seeing you with wonderful news!

Simona-Adina Hotea 7 years ago - October 26, 2010 10:34

Re: Peas in sour cream sauce

Ioana, I understand you very well, I also know that it ALWAYS lasts longer than you hoped, and it ALWAYS costs more than you planned. I work in the field of interior design and furniture, so please believe me, I know what I'm saying. Anyway, courage, patience and. I can't wait to see what you did!

Ioana 7 years ago - October 26, 2010 10:49

Re: Peas in sour cream sauce

simona, that's right! when I thought about it for a month I was a little naive.
and if you still have the misfortune of an insensitive team and you fire it and then wait for the second team for another two weeks until it is released from the previous works, the work stretches more than I would have imagined. in addition, any order takes at least 14 days to be delivered to you, as nothing is kept in stock during this period.
anyway, I don't give up on what I planned, because I've been waiting for this for a few years and I never had the courage to "demolish" the house, so now that I've committed it, it must turn out as I planned. and of course I will show you the result.

Elena.M 7 years ago - 29 October 2010 20:19

Re: Peas in sour cream sauce

Good evening Ioana. Know that I miss your recipes and you as a person. I only know what else to cook, always when I open my personal laptop or my husband's, the first thing is to access your site. Honestly I tell you. I have been using this for about 9 months and I am very satisfied. Please send them to the team you hired to work overtime, at least for the sake of our readers! I kiss you, Ioana. Good luck. And by the way. to take care of the workers and to supervise them, you or your husband because this way you avoid the inconveniences and you are sure that they do quality work.

Monica Mihaly 7 years ago - 5 November 2010 10:59

Re: Peas in sour cream sauce

very good, ioana.
I made it and I can tell you it's my new pea recipe

Ioana 7 years ago - 5 November 2010 12:10

Re: Peas in sour cream sauce

yes, the taste of this food is inversely proportional to the time spent preparing it.

Ada 7 years ago - 5 November 2010 19:02

Re: Peas in sour cream sauce

Well, I found you, dear Ioana. Two of your biggest fans greet you from Bucharest, Ada and the new member of her family, Rares. He knows you well, because for 9 months while he stayed with his mother in his belly, he enjoyed the food made according to your recipes.
It's good though that you changed only one team, I changed 3 until I got to the fourth one that finally finished my work. It really takes you longer than you initially plan and is much more expensive.
I also tried the peas in sour cream sauce, delicious, there was no other way.
Warmest greetings from Bucharest, keep it up.

camelia 7 years ago - 6 November 2010 10:26

Re: Peas in sour cream sauce

tasty but I used the recipe as a garnish for the turkey slices. Thanks for the recipes

iulia 7 years ago - 6 November 2010 12:38

Re: Peas in sour cream sauce

hmmm. good! You haven't posted anything lately. I miss your recipes!

greg 7 years ago - 6 November 2010 20:16

Re: Peas in sour cream sauce

I wouldn't want to mingle like an elephant in the porcelain trinket shop, but some small suggestions:
1. The tender, refrigerated pea "Dujardin" or "Bonduelle" has a much better taste than canned.
2. Instead of so-called sour cream or whipped cream (La Dorna for example) with low fat.
3. An idea of ​​sugar or sweetener would work wonders.
4 And about the actress (I miss her name) who advertised Grandma's oil "a handful of finely chopped parsley leaf"
Otherwise only good.

Ioana 7 years ago - November 8, 2010 09:45

Re: Peas in sour cream sauce

greg, I don't like frozen peas, I think they lose their taste quite hard. I use Bonduelle for canning. It's probably a matter of taste here. instead of parsley, dill would be more to my taste with peas.

greg 7 years ago - 8 November 2010 12:43

Re: Peas in sour cream sauce

"De gustibus non est disputandum" après yicala latina.

Ioana 7 years ago - November 8, 2010 12:47 PM

Re: Peas in sour cream sauce

additions and variations are welcome because visitors are sure to find them useful.

Ioana 7 years ago - November 8, 2010 13:46

Re: Peas in sour cream sauce

dear, to grow beautiful and healthy Rare. what a beautiful name you chose. I like

stefan 6 years ago - 28 June 2011 17:06

Re: Peas in sour cream sauce

my opinion is that sour cream and flour are added at the end, otherwise the sauce does not thicken

Ioana 6 years ago - 28 June 2011 17:55

Re: Peas in sour cream sauce

what prevents it from thickening otherwise?

ana 6 years ago - 22 September 2011 15:37

Re: Peas in sour cream sauce

Delia Nichifor 6 years ago - 1 October 2011 19:55

Re: Peas in sour cream sauce

I put beans in place of peas and it turned out delicious!

MaryLu 5 years ago - 28 June 2012 11:55

Re: Peas in sour cream sauce

Ioana, I just made this food and it turned out very well! A very good lacto-ovo-vegetarian recipe (as I am)

Patricia22Smile 5 years ago - 17 December 2012 18:08

And you have to try very well, that's how my good mother does it

nicu 4 years ago - 8 March 2013 15:08

Re: Peas in sour cream sauce

can you please send me more recipes on my email? I owe you

Ioana 4 years ago - March 8, 2013 15:12

Re: Peas in sour cream sauce

nicu, subscribe to the newsletter (in the right column) and you will receive each new recipe posted by me.

Led 4 years ago - 29 June 2013 23:27

Re: Peas in sour cream sauce

Excellent recipe, I hope you post more. I hope you will give me some instructions on how to follow the recipes posted by you. Thanks hello!

Ioana 4 years ago - July 1, 2013 10:16

Re: Peas in sour cream sauce

Led, if you have a facebook page, you can "Like" my facebook page [link], and if you don't, you can subscribe to the newsletter (right column, where it says "To receive the latest recipes by email:" enter your email address).

Anastasia Szanda 4 years ago - 20 August 2013 10:36

super page

I'm glad that there are pages where you can learn something or even a lot from the recipes posted. bv adminilor is a very good I came across this site and I really like it. I will come in every time to learn and try recipes that I still don't know ... good luck

Daniela 4 years ago - December 4, 2013 11:42

Re: Peas in sour cream sauce

I also made this recipe 3 times. Twice it worked out for me and once not.
For Greg, frozen peas are good, but other recipes don't. I tried this recipe with frozen peas and it didn't turn out good at all (it's very boring to chew frozen peas, and no matter how much you boil it, it's still uncooked and hard). Plus you have nothing to replace the water from the peas from canned, and in my opinion it gives good taste to the food.
When I made canned peas, it turned out very good both times (canned peas are much finer).
And this is a test.

Ioana, congratulations for the site. I made some recipes and they turned out very well.

Ioana 4 years ago - December 4, 2013 13:10

Re: Peas in sour cream sauce

Daniela, you noticed well, for some recipes the canned peas are more suitable and for others the fresh one. here my recommendation is for the canned one (which I really like).
related to frozen peas, you can try to change the brand, I like the one from Bonduelle, it comes out well and the cream soup with it.

How do we make the best pea dish with chicken?

Because I don't like a chicken pea dish with overcooked peas. I make sure to prepare my meat sauce beforehand and add the peas at the end, just to cook it completely. It is very important to brown the chicken well for a better taste. I used lower chicken legs, but you can also use upper legs, wings or even chicken breast. If you like, you can also use organs such as pipettes and chicken or turkey hearts. I also mentioned turkey, and turkey meat can be used in this dish. In fact you can put any kind of meat you have or any kind of meat you like. For an extra flavor I used green dill, but you can also add parsley.

The wonderful chicken pea dish is ready when the peas are ready. As I mentioned, the peas are put at the end, when the meat is almost ready and we leave it for a maximum of 5 minutes. Leave the sauce a little more liquid because it will thicken when it cools. When you reheat the food, add a little more water if you think the sauce is too thick. But I am convinced that there is not much chance to stay because this food is delicious. If you like peas, but you don't know what to use them for, try my recipe for hummus with peas. It is very simple to make, tasty and especially healthy. I sincerely hope you like my pea-based recipes and try them at the first opportunity.

Peas with white sauce

My mother is not a big pea fan, I like it and I would cook more often, but I obey the majority. He is an edible child, but he has fixations like any other child, and peas are one of the foods he eats only if he is very hungry.

Tonight I was lucky, either he was too hungry or he liked it. I also satisfied my pea craving, double victory!


  • 250 gr of frozen peas (or a pre-cooked organic jar - I used it) & # 8211 flatten for small children
  • 1 white onion
  • 1 clove of garlic
  • 1 lg of tapioca flour
  • 125 ml whole milk
  • 2 lg olive oil
  • 1 lgita dehydrated vegetables
  • 1 lgita tomato juice without salt
  • 1/2 lgita turmeric
  • 1/2 lgita miere (1an +)
  • fresh dill
  • 20 gr butter

How I proceeded:

  • I put the peas in a sieve and rinsed it well with water
  • finely chop the onion and garlic and simmer in water and oil until soft
  • then I added peas, honey and a cup of water and let it boil for 10-12 minutes
  • after 10-12 minutes, when the water has dropped, I added tapioca flour (mixed with 1-2 lg of cold water so that the tomato juice does not remain lumpy), turmeric and milk
  • I added dill and butter and left it on the fire for another 5-7 minutes, stirring to make sure that the sauce does not stick to the pan and does not burn

* Peas are offered flattened to young children.
* In the aplv version, replace animal milk with vegetable milk.
Good appetite!

Transylvanian pea food with sour cream is a tasty recipe, very simple, quick and easy to prepare. It is a kind of sautéed peas with sour cream sauce. We eat it with poached eggs, but next to it you can put any type of meat you like.

Recipe taken from my mother-in-law. My son and husband would eat very often, but I only manage to do them once every 2 weeks or even less often.

I also got the recipe from my mother-in-law Transylvanian pea soupe, another delicious recipe, easy to prepare. Peas and sour cream are very good friends in these recipes.

Coming back to Transylvanian pea food recipe I would like to tell you that we once prepared 6 portions, but we woke up with 2 families visiting. I divided the peas into 11 people and the plates were licked. Everyone would have wanted another portion, so I had to prepare another round of Transylvanian peas with sour cream. Fortunately, I had enough peas and sour cream in the house, so in 30 minutes everyone was full, with a satisfied appetite.

Fortunately, this recipe works better with frozen peas, the one we always find in stores, so we don't even have an excuse not to try it. Frozen peas retain their taste and properties if frozen quickly. It is the vegetable with the most sources of vegetable protein, it is full of vitamins and antioxidants, calcium, iron, copper.

Transylvanian pea food recipe it is simple, banal, but very tasty. Peas, generally used as a garnish, become the star in this recipe. The egg is the one that accompanies it and not the other way around.

There are many people who can eat raw peas, but also many people who feel bloated after eating peas. Therefore, we take better care to cook it properly and enjoy its taste.

I recommend you to try other pea recipes prepared by me and very appreciated by those who follow my blog: baked chicken with tomatoes and peas, appetizer cake with peas and ham, pasta salad with ham and peas, various rice recipes, but the one presented festively is probably the most read recipe in the last month and many, many others gathered in one post, a collection of recipes with peas, which you can follow here.

I now leave the list of ingredients and how to prepare Transylvanian peas with sour cream.


500 g peas
1 large grated carrot
2 tablespoons oil
1 tablespoon flour
1 tablespoon top with sour cream & # 8211 I have changed the recipe in the meantime and use 100 ml sour cream for cooking
1 small bay leaf
1/2 bunch of green parsley
eggs & # 8211 for serving

I boiled 500 ml of water in a kettle.

I hardened the grated carrot in the hot oil in a large pan with high walls.

I poured hot water over the hardened carrot, then I put the peas. The water should be enough to cover the peas, not much over it.

I added freshly ground pepper and a bay leaf. I let it boil over medium heat until the peas are cooked. At this point my mother-in-law adds sour cream mixed with flour and some chopped parsley.

I dissolved the flour with 50 ml of juice from the bowl in which the peas boil in a bowl, I added the cream, I homogenized the composition and I poured it into the pot. I added salt and let it boil until the sauce thickened.

The picture below is my mother-in-law's version with sour cream and flour.

I stopped the fire and put the rest of the green parsley.

This Transylvanian pea dish is eaten immediately, warm, with an eye egg.

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INGREDIENTS needed for lasagna with peas, minced meat and tomato sauce

  • - 1 box of lasagna sheets (preferably Barilla, dried)
  • - 400 g mozzarella
  • -200 g parmesan
  • -300 g peas (I used frozen, it's sweeter, without sugar and preservatives and I can use exactly as I need)

& ndash 1 kg minced meat mixture pork and beef

& ndash a few threads or stalks of celery

-salt, pepper, hot pepper, basil, oregano, fennel seeds, 2 bay leaves

-1 liter of thick tomato juice (I used sauce for pasta and pizza, see recipe)

How to prepare lasagna with peas, minced meat and tomato sauce?

The first time we prepare the meat sauce (ragu), because it is long lasting. The vegetables are cleaned, washed, finely chopped or put on a fine grater and hardened in oil. Stir quickly until it changes color slightly, 5-6 minutes, then add the meat. Also, mix quickly and crush well, so that no lumps remain. When the meat is white, add enough water to cover and let it simmer until the meat softens. Now add the tomato juice, peas and spices and let it boil, covered all the time, until the sauce thickens. In total, this sauce boils for 3-4 hours, maybe even better, depending on the meat.

Separately, the flour is dissolved in cold milk and then boiled, along with salt and butter. Stir continuously until it boils, being very careful not to make lumps. You can dissolve the flour separately and then add the milk everywhere, but I add diect and mix well with a whisk. I've never had lumps. Match the taste with salt, pepper and nutmeg and set aside.

Now take a higher heat-resistant tray and start placing the lasagna. The principle is the same as the fly. Pour bechamel sauce into the pan so that the bottom of the pan is well greased, then place a layer of lasagna sheets, a layer of meat sauce. Place the bechamel sauce over the meat sauce with a spoon, here and there, then sliced ​​mozzarella and grated Parmesan cheese. Repeat the layers until the lasagna sauces and sheets are finished, the last layer being lasagna sheets. Grease the top with bechamel sauce, grate Parmesan cheese, prick from place to place (not to swell, to bake evenly) and put in the oven at 160-170 degrees. After 30 minutes, check, prick with a fork, it must be soft, well penetrated, not to leave all-dente lasagna sheets.

Lasagna must be & bdquobat & rdquo; to see the layers distinctly, to be tender and fragrant, to melt in the mouth. & # 128578

This lasagna with peas, I understand that it is generally cooked here, in the Marche area, where I live, in the center-east of Italy. I'm not sure if that's the case, but the truth is that it's very good, with a special aroma and as an aspect & hellipce let's say & hellip Italian friends praised me for the way I learned to cook Italian dishes, to some I add something Romanian, the Moldovan in me does not give up, but & hell the result is tasty & # 128578

I jokingly created a recipe for polished Moldovan lasagna - see here the recipe, with layers of polenta and sauce. Joke or not, it's crazy! & # 128578

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