Fava Pea Puree Recipe
This snack will be a great help for fasting, as well as just like fans to diversify their diet with healthy and high-quality products. From yellow split peas, we are used to making mashed soup, and the Greeks prefer just mashed potatoes, which is called fava. This delicious and hearty dish is often prepared during lent.
Servings
2
Cook Time
50minutes
Servings
2
Cook Time
50minutes
Ingredients
Instructions
  1. For the preparation of pea puree, I took crushed yellow peas.
  2. Wash the peas several times, put them in a saucepan, and pour water over them.
  3. Put on the fire, bring to a boil, remove the foam. Add the chopped shallots (if all the water has evaporated, and the peas are not yet cooked, then add a little more water).
  4. When the peas and onions are already cooked, remove the saucepan from the heat, add the olive oil (leave 1 tbsp to serve), salt and ground black pepper to taste.
  5. The finished boiled peas are crushed with a blender to a creamy state.
  6. Put the pea puree on a plate.
  7. Drizzle with the remaining olive oil, top with thinly sliced red onion, and garnish with green olives.
  8. Serve the dish preferably warm, while the fava has a creamy consistency, but the cold appetizer is also very tasty. When stored in the refrigerator, it hardens and becomes more like a dense pate. With pea puree, you can make sandwiches — this is another undeniable advantage. Bon Appetit!
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