EASY GREEK-STYLE SPRING PEAS AND POTATOES

Easy Greek-Style Spring Peas and Potatoes image

Provided by Marilena Leavitt

Time 1h

Yield 4-5

Number Of Ingredients 11

¼ cup extra virgin olive oil
1 med. red onion, diced
2 med. carrots, sliced
2 large Yukon gold potatoes, cut in cubes
1 TBSP. tomato paste
1 cup tomato sauce
2½ cups warm water
14-16oz. sweet young peas (petite pois)
3-4 TBSP. fresh dill, chopped
1 tsp. sea salt
¼ tsp. freshly ground pepper

Steps:

Set a medium pot over medium heat. Add the olive oil and the diced onion and sauté for about three minutes, or until the onions are softened but not brown.
To the pot, add the carrots and the potatoes and cook briefly, stirring frequently. Then, add the tomato paste and cook for one more minute, scraping the bottom of the pan as the tomato paste starts to caramelize.
Stir in the tomato sauce and the warm water, then bring to a boil and cook over medium-low heat, uncovered for 15 minutes, or until the potatoes are soft (but not completely cooked) and the sauce is starting to thicken.
To the pot, add the peas, salt, and pepper and mix well. Cook over medium-low heat for 15 more minutes. Five minutes before the end of the cooking time, stir in the fresh dill.
When most of the water is evaporated and the vegetables are nice and soft but still hold their shape, remove the pot from the heat. Taste and adjust the seasoning if necessary.
Set it aside for a few minutes to allow it to cool slightly. Ladle into deep bowls, drizzle with some extra virgin olive oil, and serve with Greek Feta cheese on the side and lots of good bread to mop up the sauce.