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Creamy pea stew, sprinkled with fresh parsley
Hearty green pea stew thickened with a blonde roux, rich and comforting.

Creamy Pea Stew

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
A classic reinterpreted, focusing on the play of textures. In this version, we make the roux separately, giving the dish a deeper, roasted flavour unlike the cream thickening. The sweetness of peas, the balance of sugar and salt, and the acidity of sour cream create the harmony that has made this dish a favourite of Hungarian families for generations.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 350 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Medium pot
  • Small pan for roux
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Sauté finely chopped onion in a little oil, add the peas, season with salt and pepper, and pour over the water. Cook until tender.

Tip: You can add the sugar now too if the peas aren't sweet enough on their own.
2 ✓

Make a blonde roux: heat the remaining oil, sprinkle in the flour, and fry stirring constantly until pale brown.

Tip: The roux gives the stew body and characteristic slightly roasted flavour. Don't burn it!
3 ✓

Loosen the roux with a little cold water or stew liquid, stir smooth, then drizzle into the hot peas.

Tip: Tempering is important here too for lump-free results.
4 ✓

Boil together thoroughly, then remove from heat and stir in the sour cream and fresh parsley.

Tip: Sour cream adds freshness and creaminess, but must not be boiled further.

Recipe FAQ

Why did it taste of flour?
You didn't toast the roux enough, or didn't boil the stew enough after adding the roux. Flour needs at least 2-3 minutes of boiling to lose its raw taste.

Ingredients

  • 500 g Green peas
  • 1 head Onion
  • 2 tbsp Sunflower oil
  • 2 tbsp Plain flour
  • 200 ml Sour cream
  • 1 tsp Salt
  • 0.5 tsp Ground pepper
  • 1 tsp Sugar
  • 500 ml Water
  • 1 bunch Fresh parsley