Breakfast Dips, spreads, sauces Gluten free Green peas Healthy Spring Vegan Easter

Green pea and sage spread

After a long absence on the blog, I come back with a new, spring recipe. It’s a perfect green pea spread!
Green pea is one of my favourite vegetables. I use it constantly during spring months. It’s  all over my kitchen along with rhubarb, broad beans and cauliflower.

Despite cute outlook, green peas seem to be omitted in Polish cuisine.
It’s mostly associated with diced carrot. They are cooked together to mushy textured and served in classical set with potatoes and some meat. So yuck and boring. Sometimes green peas are used to make a salad or some kind of Polish minestrone.
But I think that this teeny-tiny pea deserves more! And used as a main ingredient in delicious vegan spread is a place where it can blooms. Alongside with intense, aromatic sage, garlic and lemon juice, green peas makes a perfect sprig dish in such a short time!



200g green peas (fresh or frozen)
12-15leaves sage + 1 tbsp olive oil
2 garlic cloves
1 tbsp olive oil
4 tsp lemon juice
about ¼ cup water*

*add more if you want more creamy texture

1. In the medium pot, bring water to a boil. Season with a pinch of salt and sugar. Add green peas and cook for about 8 minutes. Strain.

2. On the frying pan heat the olive oil (1 tbsp). Add sage and minced garlic. Fry few minutes until sage aroma spread all over the kitchen.

3. In a bowl mix together peas, fried sage**, garlic, another tbsp of oil, lemon juice. Blend until smooth. Add water gradually. Season with salt and pepper.

** frying sage helps get the bitterness out, plus enhance aroma


Nutrition info:
337 calories
protein: 5,7 g; fat: 28 g; carbohydrates: 20,5 g, dietary fiber:  6,6 g;
iron: 3,4 mg; calcium: 112 mg; zinc: 0.9 mg