A refreshing pilaki variety in which peas are cooked in olive oil with carrot and potato and served cold. It is enjoyed on summer tables as a light meze or a side to the main dish.
Heat the olive oil in a pot and sauté the finely chopped onion until lightly pink.
Add the carrot and potato and stir for a few minutes, then add the grated tomato and mix.
Add the peas along with enough hot water to cover, plus granulated sugar and salt, cover with a lid, and cook over low heat until the vegetables soften.
Remove the pilaki from the heat and let it cool at room temperature, then chill in the refrigerator and serve with lemon slices.
Important: If you cool the pilaki to room temperature after cooking and then rest it in the refrigerator for at least an hour, the flavors settle better; don't serve it hot.
If you add fresh lemon slices and a pinch of parsley on top before serving, the appearance becomes more inviting.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.