Sunday, May 12, 2013

Hungarian sweet pea stew

Children hate spinach, most of them anyway. Hungarian children hate stewed vegetables, and this dish is no exception. It took me a long time to learn to appreciate creamed veggies, and nowadays I eat them as comfort foods. The creamy bechamel sauce with the sweet peas accented by the savory goulash topping usually served with this dish is a very nice, homey combination.

1 kg green peas
2 tbsp vegetable oil
20g flour
100mL milk
100mL cold water
0.5 cup minced fresh parsley

Steam the peas covered in the heated oil, stirring occasionally. When they appear somewhat cooked, add the chopped parsley, salt, 2-3 tbsp sugar and a small pinch of vegeta.

Add the flour and cook for a few minutes. Add the cold water, stirring til smooth, then add the cold milk.

Bring to a boil and simmer for 2-3 minutes. Serve topped with goulash or hot dogs and a slice of crusty bread.

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