Pea puree is tender and very satisfying, cook it on chicken broth and you will get a diet dish.
Fry the onion with cracklings until brown, and the food will compete in caloric content with pork jelly.
As for the benefits, it is worth remembering that the protein contained in legumes is very similar in composition to meat proteins, therefore, it is possible to replace meat dishes without disturbing the diet.
Pea puree in a slow cooker - general principles of preparation
• For cooking pea puree in a slow cooker, any dry pea is suitable: whole or chopped. When choosing peas, it is worth considering that puree from crushed will be cooked much faster than from whole.
• Before cooking, peas should be carefully sorted and washed in a colander under running water to remove small crumbs and soak, preferably in cold water. Soaking time is not critical, since a properly selected multicooker program will make it possible to cook peas in mashed potatoes.
• If for some reason the peas are not sufficiently digested, they can be beaten with a mixer or a blender to a state of mashed potatoes.
• In the process of cooking pea puree, in a slow cooker you can cook not only it, but also cook cutlets on a steaming basket, you can also replace them with sausages.
• You can cook more than one dish from the pea puree in the multicooker; the recipe for cooking casseroles with meat is included in the selection.
Pea puree in the multicooker - "Peas
Ingredients:
• one glass of dried peas, halves;
• 50 grams of butter, creamy natural.
• 400 ml of purified water, warm;
• carrots - 2 pcs. not very large;
• lettuce onion - 1 pc.
Cooking method:
1. Put the peas washed under the tap to clean water in a slow cooker and fill with warm, preferably hot water.
2. Cook by closing the multicooker lid in the "Extinguishing" mode for an hour and a half.
3. In a frying pan, in well-warmed oil, fry the chopped onions, medium-sized, until softened. Add coarsely shabby carrots and continue to fry until tender amber color.
4. Into the finished pea puree, enter the carrots fried with onions, stir well, add salt and let the puree brew for about ten minutes with the lid closed.
Pea puree in a slow cooker with meatballs
Ingredients:
• peeled peas - 250 grams;
• 300 grams of fresh pork or minced meat for cutlets;
• sweet onion head;
• a small piece of white bread, stale;
• a teaspoon of crushed coriander in a mortar;
• A little more than half a glass of milk.
Cooking method:
1. Soak the bread in milk for five minutes, squeeze it well and twist it with a meat grinder, along with meat (minced meat) and onion that is well washed and prepared for scrolling. Add salt to your taste, pepper a little and knead well, gently beating the minced meat on the table. Form the cutlets and transfer them to the oiled tray for steaming from the multicooker.
2. Place the washed peas in the cooking container, fill it with hot water (one and a half cups), add coriander and pepper and, having inserted the tray with cutlets, cook for at least two hours on the "Stew".
3. Add salt to the prepared pea puree, add oil and mix thoroughly.
Pea puree in a slow cooker with smoked brisket
Ingredients:
• 500 grams of crushed peas;
• 200 grams of onion;
• 150 grams of smoked pork belly;
• 50 ml of frozen oil.
Cooking method:
1. In the cooking pot of the multicooker, setting the processor to the "Frying" mode, fry finely chopped onions until golden, add pork cut into small pieces, and fry everything together until the meat pieces are lightly browned.
2. Transfer the meat and onions to a separate bowl, and wash the cooking bowl with warm water.
3. Put the peas in the dried container, fill with water so that it covers it by at least three centimeters. Set the duration on the control panel - 60 minutes, and the operating mode - "Soup" and cook peas until the end of the established program.
4. If the peas have not absorbed all the water, drain it into a separate bowl, do not pour, it may come in handy.
5. Smash the peas with a blender in mashed potatoes, and adjust the density with filtered broth. Add heated roasting, table salt and ground pepper (a small pinch), mix.
Pea puree in the multicooker - "Spicy pea maize"
Ingredients:
• crushed peas - 200 gr.;
• 400 ml of water or low-fat broth from chicken giblets;
• 50 grams of refined sunflower oil;
• 150 grams of sweet onions, onions;
• a small pinch of nutmeg powder;
• one tsp chopped coriander;
• zira (cumin, grains);
• quarter tsp turmeric
• one third tsp ground dry ginger
Cooking method:
1. Sort dry peas from garbage, rinse well, and soak in cold running water for half an hour.
2. Pour a small amount of refined, odorless vegetable oil into the bowl, warm well in the "Frying" mode, add spices and fry, without changing the mode, for half a minute. Put chopped onion to the spices, add a little salt and fry it until half ready, move it to a separate bowl.
3. Put soaked peas in a clean cooking container, pour filtered hot water. Cook in the Beans program for an hour and a half.
4. Open the lid, beat the contents of the multicooker, shifting into a separate dish, with a blender. Mix with onion fried in spices, transfer back to the bowl and hold the pea puree in a slow cooker under a closed lid, on the "Heating" for ten minutes.
Pea puree in a slow cooker with pork ribs
Ingredients:
• 250 grams of dried whole peas;
• a pound of pork ribs;
• one large carrot;
• head of white onion;
• three tablespoons (75 ml) of sunflower oil.
Cooking method:
1. Cut ribs into pieces, chop if necessary. Set the “Baking” mode on the multicooker panel and fry the meat on both sides for ten minutes.
2. Add carrots, chopped into small thin strips, chopped onions in half rings and continue to fry for another five minutes.
3. Change the "Frying" mode, the "Stewing" mode, put the peas, previously washed and slightly dried, into the meat, pour half a liter of hot filtered water. Cook for an hour and a half, the cooking time can be slightly increased, if the peas are not enough apart, it all depends on its quality.
4. Salt, it is possible, depending on the amount of released fat, either select it or, on the contrary, “season” the mashed potatoes with a piece of butter.
Pea puree casserole in a slow cooker with meat
Ingredients
For mashed potatoes:
• dry ground peas, green - 200 grams;
• 400 ml of water or lean, unsalted broth from poultry;
• 40 grams of butter, 72%.
For minced meat:
• 250 grams of meat;
• two heads of onions, white.
• 80 grams of grated cheese, "Russian";
• one tablespoon of breadcrumbs, white;
• three tablespoons of any fat.
Cooking method:
1. From peas, in water with the addition of oil, cook peas in a multicooker, as described in the recipe "Peas," and refrigerate to cool completely by putting the mashed potatoes from the bowl in another suitable dish.
2. In a meat grinder, twist the meat with onions, add ground pepper and salt and thoroughly knead the minced meat.
3. Separate half the pea puree, spread it evenly over the greased butter and sprinkled with breadcrumbs with grated cheese in the cooking bowl. Put the minced meat on top and the rest of the mashed potatoes on it. Gently smooth, brush with a sprinkled raw egg and bake for 20 minutes in the Baking mode.
Multicook pea puree - tricks and tips
• Soak and cook peas is best in filtered water, in tap hard water, the cooking time is significantly increased, and peas may not boil at all, no matter how long they cook.
• If the peas are soaked overnight in cold water, then it is guaranteed to be mashed during cooking. In warm times, so that the peas are not soured, the water should be periodically replaced with new ones.
• If the peas are soft, but this does not turn out a puree, beat it with a mixer or mash it with a nibbler and beat well.
• Butter or any other fat should be added directly to the pea puree, and not during cooking, then the peas will cook faster.
• If instead of water, when cooking, pour mushroom broth or meat broth into the bowl, the taste of the cooked pea puree in the multicooker will be more saturated. For the same purposes, you can add feta cheese or finely shredded cheese.
• The garlic added with slices will make aromatic mashed potatoes, which are removed from the mashed potatoes without stirring when ready.
• Dessert version of pea puree can be obtained by adding honey, sugar, dried fruits, whipped cream or jam to the “Pea Mushroom”. On the palate, this mashed potato is very good, but it is designed for an amateur.
• It is very unusual, at first glance, but at the same time it’s delicious to serve lean pea puree with fresh cucumbers and smoked, fatty fish, for example, horse mackerel.
• Ground coriander - the "favorite" spice of all legumes. And also pea puree aromatizes perfectly with a pod of hot, fresh (by no means dried) pepper. Put the whole pod with the surface intact on top of the pea mass 10-12 minutes before cooking, the dish will absorb its aroma.
• If you happen to cook pea puree with hare, be sure to add one or two umbrellas of dried cloves.
• If the mashed potatoes stood for a couple of days in the refrigerator and thickened, prepare from it ... meatballs. This can also be done in the slow cooker.
