Pawaru-Grahmata

№ 24VI. nodaļa

Zaļi zirņi ar borkānēm

Green peas with carrots

  • Serves 4–6
  • about 25 minutes
  • Melnraksts · vēl nav izmēģināts

1796Salli sirni ar bohrkanchm.

Modernizētslpp. 253 · PDF 267
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Scrape the carrots, wash them and cut them into 1 cm dice. If using fresh peas, pick out any that are yellow or damaged.
  2. Bring the broth or water to the boil, add the carrots and simmer for 8–10 minutes. Add the peas and simmer for 4–5 minutes more (2–3 for frozen), until both are tender. Season with salt.
  3. Stir in the parsley and breadcrumbs and simmer for 2 minutes, until the liquid thickens to a light sauce. Serve.
  4. In cream: cook the peas and carrots as in step 2 and drain them. Put them in a wide pan or flameproof dish with the cream, butter and breadcrumbs and stew gently for 5 minutes, stirring, until creamy.

Notes

What the book says vs. what we added

shelled and picked-over peas, scraped and diced carrots, all boiled together in water or meat broth and finished with parsley and breadcrumb, or stewed in a dish with cream, butter and breadcrumb, are the book's. Cooking the carrots first, the salt, the amounts and the times are ours.

Timing

the book boils everything together. Carrots need longer than fresh peas, so we start them first.

Breadcrumb as thickener

the book thickens many vegetable dishes with maizes mīkstums, the soft inside of white bread. Fresh crumbs from a day-old loaf work best.

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