Greek Lemony Pea Stew | Akis Petretzikis

fresh peas

🥗Healthier: frozen peas

💰Cheaper: canned peas

Frozen peas retain nutrients and are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: no alternatives

Sweet potatoes offer more nutrients.

dill

🥗Healthier: parsley

💰Cheaper: no alternatives

Parsley is more accessible and adds freshness.

Cut the onion into big pieces.

Saute the onion in 3 tablespoons of extra virgin olive oil.

Add spring onions, cutting the green part into big pieces and the white part into small pieces.

Slice the garlic and add it to the pan.

Add diced carrots and sauté with the other vegetables.

Season with salt and black pepper while sautéing.

Add 2 big diced potatoes to the pan and sauté until they have a nice color.

Deglaze the pan with white wine and let the alcohol evaporate.

Add water and a stock cube or vegetable stock if available.

Boil the potatoes and veggies for about 15 minutes until tender.

Add frozen peas and cook for an additional 10 minutes.

Stir in dill and the juice of 1-2 lemons before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary