In Your Plate: Peas Peas AND Gourmet

Some say that you always need at home. Others associate the history of genetics. Have one in place of the brain is not a good sign. But their main disadvantage, when they are not in a box or frozen, is the obligation of the shelling. The peas are preparing a lot faster. Mixing the two, cooked with lettuce, can be a great moment of happiness.Moreover all these peas are not without their nutritional qualities.

The peas are part of the history of genetics. By crossing different species in all directions that the monk Mendel established in the 19th century, the fundamental laws of the spread of genes. The garden pea, usually called “Pea”, is one of the oldest vegetables either. We tracked him down, dating from September to October 000 years, Iran, Palestine, Greece and the lake cities of the Bronze Age. It seems he was so consumed rather dry. Its Latin name “Pisum sativum” would prove as “pisere” means “break”, referring to the fact crush the dried peas. The peas were eaten fresh as from the 17th century in Italy and then in the Netherlands. He then arrived in France. Its cultivation has expanded rapidly especially in the Paris region, the side of Clamart, and Saint-Germain. Hence the names joined in some culinary preparations: Saint Germain soup (made from split peas), Artichokes Clamart (artichoke hearts and peas). There were already several dozen varieties in the 16th century. In 1925, we identified 360.There are now 129.

Peas and peas are of the same family. But the shelling peas is much more common than snow peas. Since the Renaissance, was consumed by young pea pods with seeds. The “Peas in the skin without cod” well known in England in the 16th century became the snow peas and peas gourmands.La pod peas have a “scroll”, kind of rigid sail making inedible husk. The snap does not. The peas are generally sown between March and June for a harvest that lasts from June to September. Picked before maturity, and they are softer. Season shelling peas is short: it starts in April and continues through July.

The peas are richer in carbohydrates than other vegetables. They contain 12% instead of the usual 5-7%. Not starchy foods provided. There was a time when, because of this wealth, we deprived diabetics. Advances in dietary fortunately cleared this unjust ukase.They are high in fiber: 6%, which is any benefit to the digestive and nutritional balance.Moreover, it is one of the richest vegetable protein: 6% also. They also contain minerals and trace elements, including 1.8 mg of iron on average. Raw, they contain about 30 mg of vitamin C per 100 g, which is not bad. They lose a little cooking (hence the interest not to extend). There are also carotenes and vitamins B.C is why a plate of peas is really nutritious! The peas are less rich in carbohydrates and high in fiber also.

Good for everyone?

Yes, except for babies in the early days of their varied diet. Their digestive tract is not yet equipped to digest as much fiber without damage. However, if you have a settler who gets angry easily capricious, it is safer not to eat too big a quantity that could result in unpleasant flatulence.

How to use

A pea in a pod shell must have bright, very green, well risen, firm. It must open easily.The grain must be crisp and slightly sweet. Do not buy the ones whose pods are jaunasses: These vegetables are fresher. It takes about 350 grams per person (purchase weight) for a dish of this vegetable. As for the peas, they must be very green, slightly iridescent, very flat and small. Too big, they have son. The tip and the stem should not be dry. 150 to 200 g per person, this is what we usually account for a trim or a single dish. For a gardener, count 75 to 100 g per person. Each other and to keep at least 48 hours in the refrigerator. Peas very young and tender can be eaten raw as an appetizer or as a starter, a salad. They also add, as is, in a soupe.Sinon, they cook a short time to steam or microwave. They support to be as just simply cooked with chopped herbs and a knob of fresh butter added at the end. They are also preparing stewed: in a little salted water with onions, a lettuce heart, or of chopped artichokes or new baby carrots. It is not even mandatory to add butter. But if we add, it is better then salted butter, they will be even more delicious. You can also cook them with a bunch of mint. As for peas, the choice of cooking are: Steam (8 min) or steamed with onions, lettuce (10 to 15 min). Or at the stove: 4 to 5 minutes in a little hot olive oil, alone or with other vegetables.

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