Published: 09/13/2009 - Updated: 09/06/2018
The peas are a vegetable with high quality vegetable protein, using healthy ingredients are excellent in diets for cholesterol or lose weight because they contain very little fat. They are rich in fiber and help regulate the intestinal transit, contain B vitamins and folic acid, vitamin C and are rich in minerals such as phosphorus, potassium and magnesium. They go well in soups, salads, dressings, and to accompany all kinds of stews.
Vegetarian balls with peas in red sauce
- 400 grams of ground vegetarian meat
- 230 grams of onion (1 large onion)
- 500 grams of potatoes
- 100 grams of peas
- 4 cloves of garlic
- 250 ml of chicken broth (1 glass tube)
- 125 ml of white wine (1 / 2 glass tube)
- 1 large egg XL (73 grams or more)
- 1 tablespoon of chopped fresh parsley and a little more for dusting
- 1 tablespoons of bread crumbs
- some saffron (if you use a third of a small spoon with food coloring)
- 1 bay leaf
- Half cup of oats
- 8 tablespoons of olive oil
- Oil for frying
- salt and freshly ground black pepper
- First of all we will bleach part of the onion and garlic. Slightly cook food in boiling water. In this way we will make the onion softens and our meatballs will have homogeneous texture. Addition slightly reduced the strength of the garlic and onion giving more smoothness to the mix of meatballs. So put the kettle on and when it boils add 30 grams of onion and a clove of garlic. Let cook for 2 minutes and then drain and chill under running cold water. Back to drain and reserve.
- We will be preparing the ground of our sauce for meatballs. To do so we put all the oil to heat (8 tablespoons for two people) in a pan and add the remaining onion (200 grams we have not cooked) cut into thin strips and three cloves of garlic, peeled and very finely chopped. Add a teaspoon of salt, bay leaf over medium heat and let it go lower than poached. Do not upload the fire to give us time to prepare the meatballs and if you see that gets color soon, add water occasionally with a spoon.
- While performing the vegetable mixture prepare meatballs. Sink the onion and garlic that we are milled so that very small pieces. Take your time to chop these ingredients well it is important that there are no large pieces that then spoil the shape of meatballs. If you had not chopped parsley is the time to do so. Use fresh parsley.
- In a large bowl place the finely chopped vegetarian meat and add the parsley, oats, onion, garlic, egg, 1 tablespoon of breadcrumbs and a some pepper. Use a fork to mix well for a while so it is well mixed homogenous (uniform).
- Now we are going to shape the meatballs. Prepare a bowl with flour and take another clean plate. Moisten your hands to make them moist (not have to be dripping, just damp). Take a spoon of portion of mixture and pour it on the other hand. Drop the spoon with both hands and give shape to the meatball so you get a ball about 4 centimeters in diameter. Leave the meatball in the clean plate and repeat the process with all the meat until done. Form 4-inch meatballs 12/14, more than enough for two people.
- Put heat the vegetable broth and if you do not use a bouillon tablet.
- Put cooking oil to heat in a small saucepan. While heating, pass all the meatballs in flour and shake to remove excess flour. When the oil is hot, fry the meatballs in two batches until browned. Reserve on a plate.
- The vegetables must already be at their (Poached and with a little color). Add a teaspoon of flour to the skillet and toast the flour for a minute, stirring well with the onion and garlic. Then add the white wine and turn up the heat. Add the meatballs to the skillet and when the wine has reduced a bit add the hot chicken broth and let the fire five minutes.
- After five minutes we toast saffron in a hot skillet (no oil) for a few seconds. We mash it in a mortar to make it a brightly colored powder. We take a spoonful of hot sauce and we take the mortar, mix well and pour into the pan (do this to remove all the ground saffron from the mortar to our sauce).
- Add the peas and let the fire some 10 minutes or more until the sauce has reduced to your liking and peas are tender. When the sauce is ready, correct salt if necessary.
- 400 gr. Of frozen peas
- 100 gr. Of butter
- 2 scallions
- 3 potato
- 2 l. of chicken stock
- 250 gr. of cream
- salt and pepper
- cured ham
- Sauté scallions in a pan with butter. When they are poached, add peeled and sliced potatoes, the chicken stock and cream. Cook until potatoes are tender and then remove from heat the pan and add the peas. Add salt and pepper, crushing and straining the cream.
- Put soup again to fire and let boil a moment. Rectify the point of time and serve the cream with a few shavings of raw or sautéed ham.
- Onion 0.30 kg
- Peas 0.40 kg
- Rice flour or whole wheat 0.04 kg
- 1,00 l of fish stock
- Poach onion into strips. When well-done, add the peas, blanched, mix it with flour and dip with fumet and a little water to cook the peas.
- Simmer a few minutes. Crushing and sieving.
- 200 grams of peas and steamed, tender
- A variety of lettuce leaves
- 150 grams of tomato salad
- 1 royal gala apple
- Creamy Orange Vinaigrette
- 1 orange juice
- 2 tablespoons of balsamic vinegar
- 4 tablespoons of olive oil
- 3 tablespoons of mayonnaise
- sea salt
- Freshly steam peas cooked, refresh in a bowl of ice water for 5 minutes and runoff. Then reserve slightly impregnated with olive oil.
- Wash and cut into diced apples and tomatoes.
- Prepare a sauce with orange juice, vinegar, olive oil and mayonnaise, putting all the desired point of salt.
- Place lettuce varied clean and drained as base.
- Over lettuce mix peas and chunks of tomato and apple. Everything is dressed with creamy orange vinaigrette.
- 1 ½ cup of peas
- ¾ liter of water
- ½ kg of ham
- 1 ½ teaspoon of salt
- 3 leeks, finely chopped
- 2 medium onions, sliced
- 1 stalk of celery and parsley
- 3 medium potatoes, peeled and diced
- ½ kg of vegetarian sausage
- slices of rye bread
- Put the peas soak overnight.
- Drain peas and place in a large pan with water, ham and salt. Bring to a boil and then put to simmer for 3 hours. Add the leeks, celery and potatoes and let cook another 30 minutes, stirring occasionally.
- Add the sausage and cook another 10 minutes.
- Remove the ham, sausage and cut before putting it into the soup or put them on the buttered bread.