GREEK DILLED PEAS, POTATOES & CARROTS
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...
Provided by Maria *
Categories Casseroles
Time 50m
Number Of Ingredients 9
Steps:
- 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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Ad Abdella Ali
[email protected]This is my go-to recipe for a quick and easy weeknight meal. I love that I can use frozen vegetables and it still turns out delicious.
Jam niyaz Hussain
[email protected]Meh.
Kaitlyn Buettner
[email protected]Not bad, but not great. The potatoes were a bit bland and the dill flavor was overpowering.
Md Mf
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's simple to make and the ingredients are easy to find. I like to add a bit of lemon zest to brighten up the flavors.
Eli kudowor
[email protected]Followed the recipe exactly and it turned out great! The potatoes were fluffy and the peas and carrots were still slightly crunchy. The dill added a nice touch of flavor.
Gift Manotwane
[email protected]This dish was a hit with my family! The dill flavor was subtle and herbaceous, and the vegetables were cooked to perfection. I especially loved the tender carrots. Will definitely make this again!