Green pea stew with milk and parsley
The value of peas is often underestimated, however, this naturally sweet legume is rich in essential vitamins and antioxidants like vitamin K, C and folate, and also loaded with manganese and fibre. In Hungary green peas are used for soup or vegetable stew most of the time. Green pea stew with milk and parsley is a popular vegetable dish that is usually served as a main course; it goes well with pork patties or grilled frankfurters, or it can be served with fried or boiled eggs.
- 800 g (~1 3/4 lbs) green peas
- 50 g (~3 1/2 tbsp) butter
- 200 ml (~3/4 cup + 1 1/2 tbsp) water or vegetable stock
- 400 ml (~1 2/3 cups) milk
- 40 g (~1/3 cup) flour
- salt to taste
- a pinch of ground white pepper
- 1-2 tbsp finely chopped parsley leaves
Melt butter in a pot, add green peas and stir-fry until well coated. Pour in water or vegetable stock, add salt, cover and simmer until almost tender.
In a small bowl mix together flour and milk.
Once the peas are done, pour in the milk-flour mixture and bring it to a boil while stirring constantly. Season with white pepper. Cook until the stew thickens. Turn off the heat and stir in the parsley leaves. Feel free to flavour the stew with sugar.