Tuesday 05 May 2020
COOK WITH AGS: ARAKAS
Over the last few weeks, we’ve been sharing a series of Greek-inspired recipes here on the blog and on our Instagram. We encourage you to cook alongside us and share your efforts on Instagram with #CookwithAGS.
We love seeing you try our recipes, brought to us by renowned Greek chef and close friend Christina Kotsilelou. Her take on fresh, simple vegetarian food has kept us happy and satisfied in these troubled times. This week we’re thrilled to present to you her version of Arakas, a Greek lemony green pea stew. It’s perfect for Spring, when green peas are at their finest. Christina writes, “Try to use fresh ones - shelling the peas is a very healing and meditative practice!”
Arakas: Lemony green pea stew
1 medium onion, diced
1 leek, finely sliced into rounds
2 medium carrots, peeled and sliced into rounds
2 medium potatoes, peeled and diced into large chunks
700g fresh or frozen green peas
1/4 cup olive oil
500ml vegetable stock
Juice of 2 lemons
Zest of 1 lemon
1/2 bunch fresh dill, finely chopped
Salt & pepper to taste
1. Using half the olive oil, saute the onions in a large lidded pot over a high heat.
2. Once they start to sweat, add the leeks, carrots and potatoes, and continue to soften them for about four minutes.
3. Add the vegetable stock, place the lid on the pot and lower the heat to let the vegetables simmer for about fifteen minutes.
4. Add the green peas and half the dill, and continue to simmer for another ten minutes until the peas have softened.
5. Remove from the heat and stir in the lemon juice, zest, and salt and pepper to taste. Serve with the rest of the fresh dill and a drizzle of the remaining olive oil.
For more of Christina’s recipes, check our blog every Friday, where we’ll be continuing our #CookwithAGS series!
You can also find her at http://christinakotsilelou.com/ and on Instagram https://instagram.com/ckdoesla