Quickly, without the hassle - pea puree in a slow cooker. The most satisfying and simple recipes: pea puree in a slow cooker

Quickly, without the hassle - pea puree in a slow cooker. The most satisfying and simple recipes: pea puree in a slow cooker

Pea puree - tender and very satisfying, boil it in chicken broth, and you will get a dietary dish.

Fry the brown bacon onions to brown, and the food will compete with pork jelly in calories.

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, without disturbing the diet, to replace meat dishes.

Pea puree in a slow cooker - general principles of preparation

• For cooking pea puree in a slow cooker, any dry peas are suitable: whole or split. When choosing peas it is worth considering that the mashed potatoes from crushed will cook much faster than from whole ones.

• Before cooking, peas should be carefully picked and rinsed in a colander under running water to remove small crumbs and soak, preferably in cold water. Soaking time is not critical, as a properly selected program of multicooker will allow you to cook peas in mashed potatoes.

• If for some reason peas are not boiled soft enough, it can be whipped up with a mixer or a blender to mash.

• In the process of cooking pea puree, in a multi-cooker, you can cook not only it, but also parallel on a basket for steaming, make cutlets, you can also replace them with sausages.

• It is possible to cook more than one dish from the pea puree in a multicooker; the selection includes a recipe for cooking casseroles with meat.

Pea puree in a multicooker - “Pepper”


• one glass of dry peas, halved;

• 50 grams of butter, natural cream.

• 400 ml of purified water, warm;

• carrots - 2 pcs. not very large;

• Onion salad onion - 1 pc.

Cooking Method:

1. Put the peas, washed under a tap to clean water, in a slow cooker and cover with warm or hot water.

2. Cook by closing the multicooker lid, in the “Quenching” mode, an hour and a half. 3. In a frying pan, in a well-heated oil, fry medium-sized chopped onions until softened. Add coarsely shabby carrots and continue to roast until tender amber color.

4. In the finished pea puree, enter the carrots fried with onions, stir well, add salt and let the puree stand for about ten minutes under the lid closed.

Pea puree in a slow cooker with meatballs


• peeled peas - 250 grams;

• 300 grams of fresh pork or meat for meatballs;

• sweet onion;

• a small slice of white bread, hard;

• a teaspoon of coriander pounded in a mortar;

• a little more than half a glass of milk.

Cooking Method:

1. Soak bread in milk for five minutes, squeeze well and twist with a meat grinder, along with well-washed and prepared for rolling meat (minced meat) and onions. Add salt to your taste, pepper a little and knead well, slightly beating the stuffing on the table. Shape the patties and transfer them to a greased steaming tray from the multicooker.

2. Put the washed peas into the cooking pot, pour hot water (one and a half cups) with hot water, add the coriander and pepper and, after inserting the tray with the meatballs, cook on “Quenching” for at least two hours.

3. Add salt to the finished pea puree, add butter and mix thoroughly.

Pea puree in a multivariate with smoked brisket


• 500 grams of crushed peas;

• 200 grams of white onions;

• 150 grams of smoked pork belly;

• 50 ml of vegetable frozen oil.

Cooking Method:

1. In the cooking bowl of the multicooker, set the processor to “Frying” mode, fry the finely chopped onions until golden brown, add the pork, cut into medium-sized slices, and fry everything together until lightly browning the meat pieces.

2. Transfer the meat and onions to a separate dish, and wash the cooking bowl with warm water.

3. Place peas in the dried container, cover with water so that it covers at least three centimeters. Set the duration on the control panel to 60 minutes, and the operation mode - “Soup” and boil the peas until the end of the set program. 4. If the peas do not absorb all the water, pour it into a separate bowl, do not pour it, it may be useful.

5. Smash the peas with a blender into a puree, adjust the density by straining the broth. Add heated roast, salt and ground pepper (a small pinch), mix.

Pea Puree in a Multicooker - “Spicy Pea Soup”


• crushed peas - 200 gr .;

• 400 ml of water or lean broth from chicken gibles;

• 50 grams of refined sunflower oil;

• 150 grams of sweet onions, onions;

• a small pinch of nutmeg powder;

• one tsp. crushed coriander;

• zira (cumin, grains);

• fourth tsp. turmeric;

• third tsp. ground dry ginger

Cooking Method:

1. Dry peas from rubbish, 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 it 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 with a stock and fry it until half cooked, move it to a separate dish.

3. Put soaked peas into a clean cooking container, pour filtered hot water. Cook in the program "Beans" and a half hours.

4. Open the lid, beat the contents of the multicooker, transferring it to a separate bowl with a blender. Mix with the onions fried in the spices, put them back in the bowl and hold the pea puree in a slow cooker under the lid closed, for ten minutes on the “Preheating”.

Pea Puree in a Multicooker with Pork Ribs


• 250 grams of dried whole peas;

• half a kilo of pork ribs;

• one large carrot;

• white onion;

• three tablespoons (75 ml) of sunflower oil.

Cooking Method:

1. Cut the ribs into pieces, chop if necessary. On the multicooker panel, set the “Baking” mode and fry the meat on both sides for ten minutes.

2. Add the carrots shredded into small strips, cut the onion into half rings and continue to fry for another five minutes. 3. Change the “Frying” mode, the “Quenching” mode, put to the meat pre-washed and slightly dried peas, pour in half a liter of hot filtered water. Cook for an hour and a half, the cooking time may be slightly increased, if the peas do not boil softly, it all depends on its quality.

4. Salt, depending on the amount of fat released, either select it or, alternatively, “flavor” the puree with a piece of butter.

Casserole of pea puree in a slow cooker with meat


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 onions, white.

• 80 grams of grated cheese, “Russian”;

• one tablespoon of white bread crumbs;

• Three tablespoons of any fat.

Cooking Method:

1. From peas, on water with added oil, boil peas in a slow cooker, as described in the recipe “Pea seeds”, and cool to complete cooling, putting mashed potatoes from the bowl into another suitable dish.

2. In a meat grinder, twist the meat with onions, add ground pepper with salt and knead the mince thoroughly.

3. Separate the half of the pea puree, spread it evenly over a greased and sprinkled breadcrumbs with grated cheese. Lay the minced meat on top, and the remaining portion of mashed potatoes on it. Smooth gently, brush with a loose raw egg and bake in Baking mode for twenty minutes.

Pea puree in a slow cooker - tricks and tips

• It is best to soak and boil peas in filtered water, boiling time increases significantly in tap water, and the peas may not boil soft no matter how much time they cook.

• If the peas are soaked overnight in cold water, then he is guaranteed to boil himself in mashed potatoes during cooking. In warm time, so that the peas are not soured, the water should be periodically replaced with a new one.

• If the peas are soft, but the mashed potatoes did not turn out, smash it with a mixer or mash with a crush and whisk well. • Butter or any other fat should be added directly to the pea puree, and not when 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 slow cooker will be more saturated. For the same purpose, you can add cheese or finely grated cheese.

• A fragrant mashed potatoes will make garlic slices, which are removed from the mashed potatoes, without stirring when ready.

• A dessert version of pea puree can be obtained by adding honey, sugar, dried fruit, whipped cream or jam to Peas. The taste of this mash is very good, but it is designed for the amateur.

• It is very unusual, at first glance, but at the same time tasty to serve lean pea puree with fresh cucumbers and smoked, oily fish, for example, with a dill.

• Ground coriander is the “favorite” spice of all legumes. And still pea puree perfectly aromatized with a pod of hot, fresh (in no case, dried) pepper. Put a whole pod with an intact surface on top of the pea mass for 10-12 minutes before readiness, the dish will absorb its flavor.

• If it is possible to cook pea puree with hare - add necessarily one or two umbrellas of dried cloves.

• If the mashed potatoes stood for a couple of days in the refrigerator and thickened, make from it ... burgers. This can also be done in a slow cooker.

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