Peas sauté with ham shank

Peas sauté with ham hock: a classic delight, full of flavor and tradition

Preparation time: 30 minutes
Cooking time: 90 minutes
Total time: 120 minutes
Servings: 4

Who doesn't love the rich and comforting flavors of a well-cooked meal? Peas sauté with ham hock is a recipe that perfectly combines simple and healthy ingredients, bringing a touch of nostalgia to every bite. This recipe is not only nourishing but also extremely versatile, suitable to be served as a main dish or as a side.

Ingredients

- 500 g young peas
- 700-800 g raw ham (hock)
- 2 medium onions
- 1 carrot
- 1 parsley root
- 1/2 red bell pepper
- 1 bunch of greens (dill, parsley)
- 20 ml oil or butter (about the size of a walnut)
- 1-2 teaspoons of flour
- 1 teaspoon of sugar
- Salt and pepper, to taste
- Optional: 1 teaspoon of chicken, mushroom, or vegetable concentrate

Step-by-step preparation

1. Prepare the ham: Start by cleaning, washing, and cutting the ham into large pieces. Place it in a large pot and cover it with 2-3 liters of cold water. Add a teaspoon of salt, a whole onion (for flavor), the carrot cut in half, and the parsley root. Simmer on low heat, covered, for 60-80 minutes. If you have a pressure cooker, the cooking time will be significantly reduced.

2. Prepare the peas: In a large skillet, add the oil or butter and sauté the other chopped onion until it becomes translucent. Add the peas and mix well. Cover the skillet with a lid and cook on low heat for 30-40 minutes, gradually adding a little broth from the ham, so that the peas become soft and absorb the flavors.

3. Enrich the sauté: Once the peas have softened, add the finely chopped dill, flour dissolved in a little water, sugar, pepper, and, if desired, the chicken, mushroom, or vegetable concentrate. Mix well and let it simmer for another 2-3 minutes until the sauce thickens.

4. Finalize the dish: When the ham is cooked, remove it from the pot, let it cool slightly, then shred the meat from the bones. Place the meat on a platter and garnish with slices of boiled carrot, thin strips of red bell pepper, and optionally, chili for a touch of spice.

5. Serving: Divide the peas into piles on the platter or on individual plates, alongside the ham. Garnish with fresh greens, cherry tomatoes, or boiled carrots for a colorful and appetizing look.

Serving suggestions

This sautéed pea recipe with ham pairs perfectly with a glass of dry white wine or craft beer, but also with fresh lemonade to balance the rich flavors of the dish. You can also accompany the meal with a light green salad for a perfect contrast.

Nutritional benefits

Peas are an incredibly nutritious vegetable, rich in proteins, fibers, and vitamins, playing an important role in a balanced diet. Additionally, raw ham provides a good source of proteins and iron, essential for the body's health. This dish is an excellent choice for family meals or when you have guests, as it offers a combination of flavors and textures that delight the taste buds.

Frequently asked questions

- Can I use frozen peas? Yes, frozen peas are a convenient option. Make sure to thaw them before cooking, so they cook evenly.
- How can I adapt the recipe for vegetarians? You can replace the ham with marinated tofu or tempeh, and for added flavor, use soy sauce and spices.
- What can I do with the leftover broth from boiling the ham? The broth can be used as a base for a delicious soup, adding vegetables or noodles for a quick meal.

Tips and variations

If you want to personalize your recipe, try adding spices like paprika or thyme for a more intense flavor. You can also experiment with different types of meat, such as chicken breast or turkey, to vary the dish.

In conclusion, sautéed peas with ham hock is a simple yet flavorful recipe that brings together culinary tradition and fresh ingredients. By cooking this recipe, you will not only enjoy a delicious meal but also create beautiful moments with loved ones. Enjoy your meal!

 Ingredients: For 4 people: 500 g young pea pods, 700-800 g raw ham (hock), 2 onions, 1 carrot, 1 parsley root, 1/2 red bell pepper, 1 bunch of greens (dill, parsley), 20 ml oil or butter (the size of a walnut), 1-2 teaspoons of flour, 1 teaspoon of sugar, salt, pepper, optional 1 teaspoon of chicken, mushroom, or vegetable concentrate.