New potatoes with green peas, lemon and pearl onions
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Instead of simple mashed potatoes for a holiday side dish, you can prepare a more interesting and flavorful potato casserole with vegetables and herbs. It's just as easy to prepare, but it looks delicious, impressive, and healthy. Boil new potatoes whole and mash them on a plate, not to a puree, but just enough to break them up. Mix them with a mixture of fried pearl onions and peas with lemon and herbs, and serve with any meat, poultry, or fish dish. All the ingredients in this potato casserole work so harmoniously together that it will become a regular side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7-1 kg red potatoes
- 3 tbsp (45 g) butter
- 300 g frozen pearl onions, thawed
- A pinch of sugar
- A little freshly squeezed lemon juice
- 5 slices of lemon
- 2 packages (300 g each) of frozen green peas, thawed
- Zest of 1 lemon
- 1/4 cup coarsely chopped parsley
- 2 heaping tablespoons of coarsely chopped dill
- 1 bunch watercress, stems trimmed to where the bunch is tied with a rubber band
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Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan, cover with cold water, and add a large pinch of salt. If the potatoes are large, cut them in half. Bring to a boil and simmer until tender, 20-30 minutes. Drain. Insert a fork into the potatoes, lift them out of the colander, and peel each potato one by one with a small knife. Place the potatoes in a bowl and roughly crush them. Drizzle with olive oil, season with salt, and pepper.
- In a medium saucepan, heat 2 tablespoons olive oil and the butter over medium heat until melted. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are golden brown, 5-6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are heated through. Season with salt and pepper. Arrange the vegetables on top of the potatoes in a bowl, drizzle with olive oil, add the parsley and dill, and season with salt and pepper. Sprinkle with the watercress, stir it in to wilt, and serve.
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