Greek Style Peas - Arakas Latheros
Taking an understated veggie and showcasing it's true potential in this classic Greek dish from a family of dishes called ladera - or based in olive oil. High in protein, healthy starchy carbs, loaded with fiber - packed with flavor.
Ingredients
- 1 lb peas fresh or frozen
- 1 cup carrots, diced
- 2 large potatoes, peeled and cut into 1" cubes
- 1 large yellow onion, diced
- 3-5 cloves garlic, minced
- 1/4 cup olive oil
- 1/3 cup fresh chopped parsley
- 2 tbsp fresh chopped dill
- 1 8 oz can tomato sauce
- 1 tbsp dried oregano
- salt and pepper, to taste
- 2 1/4 cup water
Instructions
- Dice all of your ingredients (carrots, potatoes, onion, garlic, parsley and dill).
- In a big pot, add onions and garlic with the olive oil and sautee over high heat until translucent, about 2-3 minutes, stirring frequently so it doesn't burn.
- Add your diced carrots and potatoes. Sautee for another 3-4 minutes to help soften them.
- Add all the rest of the ingredients (peas, parsley, dill, tomato sauce, oregano, salt and pepper and the water). Bring to a boil.
- Once the water is boiling, reduce the heat to low and simmer for about 30 minutes, stirring occasionally so that it doesn't stick to the bottom. It will be ready when most of the liquid has been reduced and you are left with a thick tomato paste texture and your potatoes and carrots are fork tender.