Mashed potatoes with green peas are carried to the dietary dishes suitable not only for the adult, but also for baby food. Puree at cardiovascular and ulcer diseases and also diseases of kidneys is shown. Potatoes promote strengthening of memory and improve work of a brain. Also green peas which are a source of protein, carbohydrates and useful minerals aren't less useful.
It is required to you
- For mashed potatoes with canned green peas:
- 1 kg of potatoes;
- 1 bank of canned green peas;
- 50 g of a desi;
- 200 ml of milk;
- 1 head of onions;
- 1-2 bay leaves;
- For mashed potatoes with green peas and garlic:
- 1 kg of potatoes;
- 1 small head of garlic;
- 350 g of the frozen green peas;
- 25 g of a desi;
- 3 tablespoons of sour cream;
Instruction
1. Mashed potatoes with tinned green peasPromoyte potatoes, clean it and cut each potato on 4 parts (if tubers big) or on 2 (if they average size). Clean onions.
2. Fill in potatoes with hot boiled water and put on fire to cook. During cooking scum if it is formed. Minutes for 10 until ready of potatoes add salt, bay leaf and onions to a pan.
3. Upon termination of cooking accurately drain water in separate ware, get onions and bay leaf. Leave a cover of a pan open that potatoes dried up.
4. Carefully mash dry potatoes that there were no lumps. Warm up milk, but you don't boil it, and pour in potatoes. Once again properly knead everything that homogeneous mass turned out.
5. Add canned green peas to potato broth and boil. Then cast away on a colander, let's liquid flow down and mix peas with puree.
6. When giving on a table lay out mashed potatoes with green peas on plates, smooth a spoon a surface, make in deepening puree in the form of a pattern. Water a dish with the kindled desi.
7. Mashed potatoes with green peas and a chesnokomrazogreyta an oven up to 180 wasps. Oil a small baking tray or a fire-resistant form and put in it a head of garlic and put in an oven for about 20-30 minutes to be baked.
8. Clean potatoes and wash up. Put in hot water, bring to the boil once again and you cook on moderate fire of minutes 20 to full readiness. Check whether potatoes cooked it is possible a knife or a fork. If the tuber is easily pierced – potatoes are ready.
9. Add salt and frozen peas to a pan. Boil thoroughly it together with potatoes within 3-5 minutes. Then carefully drain water and return a pan on a plate. Wait when all moisture evaporates, and switch off fire.
10. Add sour cream, butter and garlic. For this purpose squeeze out cloves from a thin skin. The baked garlic gives to puree special aroma and sweetish, slightly nut taste.
11. Properly you istolkit everything and shake up a spoon or a nimbus before formation of magnificent homogeneous mass. Season with spices to taste and give to a table as a garnish. Such puree is the is best of all it is combined with the fried mutton.