February 14, 2017
Dinner, Side Dishes, Vegetables,
Peas , Greek, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes more
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"They used 3/4 c oil, I dialed it back, you can add less if you like, I'm going to I think you could use frozen peas and carrots for this"
Take a large saucepan and add some oil.
Add chopped onions. Sauté them over medium heat.
Add the peas. Turn them around 2 to 3 times.
Add the tomato sauce, dill, chopped potato (optional), carrot, some water, salt and pepper. Stir the ingredients well.
Partially cover the saucepan.
Taste in order to add more salt if needed. Add to taste.
Cook for around 30 minutes, until peas, potato and carrot are soft and water is evaporated.
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