Russian Peas

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sparkytoo 21

"As a precocious Norwegian-Canadian kid, I learned to eat these first and then calmly state, 'Those were excellent, but they looked like vomit!' - and would instantly get banned from the table. It was okay, I was full and had eaten the best part of the meal! I'm an adult now, and they're still delicious (but vomitous looking - almost like a thick creamed pea soup, but they taste better). Give them a chance; you will never eat canned peas again!"

Ingredients 1 d 1 h 40 m {{adjustedServings}} servings 76 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Place peas with cold water in a pot; leave to soak for 24 to 48 hours.
  2. Bring peas to a boil in the soaking water. Reduce heat to low and simmer until peas are very soft, stirring occasionally, about 1 1/2 hours, adding water if needed.
  3. Stir butter, salt, sugar, and parsley into peas. For thicker peas, add flour and cook and stir until thick, about 5 minutes.
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Footnotes

  • Cook's Note:
  • This is an excellent accompaniment for pork. I like to serve it at Yuletide to add colour. With lingonberries (or cranberries) on the side of the pork it looks beautiful and very Christmas-y.
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