Mâncare de mazăre — peas and potatoes in tomato sauce
Peas and root vegetables simmered in a tomato sauce with summer savory and dill.
Active time30 min
Cooking45 min
Total1 h 15 min
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Ingredients
- 1 cup of fresh dill
- 4 celery stalks
- 2 large carrots
- 1 onion
- 6 small potatoes
- 400 g tomato purée
- 400 ml water
- 3 dried bay leaves
- 2 tbsp sunflower oil
- 1 tsp sweet paprika
- ½ tsp ground white pepper
- 2 tsp dried summer savory
- 1 tsp salt
- 450 g frozen peas
Preparation
Peel and chop the onion. Peel and cut the carrots and potatoes. Wash and slice the celery. Wash and chop the dill.
1 cup of fresh dill4 celery stalks2 large carrots1 onion6 small potatoes- knife
- chopping board
- peeler
Heat the oil in a saucepan. Brown the onion over medium heat. Add carrots and celery and sauté for 3 min. Add potatoes and water. Cover and cook for about 8 min, until the potatoes start to soften.
400 ml water2 tbsp sunflower oil- saucepan with lid
- spoon
Add the peas, tomato purée, bay leaves, savory, paprika, salt and pepper. Stir and simmer covered for 30–35 min until the vegetables are tender and the sauce has thickened. Remove the bay leaves, stir in the dill and serve hot.
400 g tomato purée3 dried bay leaves1 tsp sweet paprika½ tsp ground white pepper2 tsp dried summer savory1 tsp salt450 g frozen peas- saucepan with lid
- spoon
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration