Citrusy, savory, and juicy – this Lemony Potato and Pea Stew is a weekly dish in our household as the temperature starts to drop and we’re all looking to tuck into a hearty and wintery dish.
For this recipe, I recommend using russet potatoes as they are more starchy, which helps to create a paste to cover the veggies. This dish should be quite sour with a burst of lemon flavor – however it is balanced with the sweetness of the juicy peas and peppery olive oil.
The best part about this stew is that it can be made in advance and warmed up for lunch the day after.
Lemony Potato and Pea Stew
5 lbs russet potatoes, peeled, and cubed into large cubes
1 tbsp salt
4 tbsp olive oil + more for drizzle
2 stalks celery, diced
10 cloves garlic, diced
2 tsp freshly grated ginger
2 tsp turmeric powder
1 tsp ground cumin
Salt and pepper to taste
Zest from 1 lemon and juice from 3 large lemons
4 tsp chopped dill (divided)
1 pack (12-16 oz) sweet green peas (frozen are fine)
Add potatoes to a large stock pot, add salt and water to cover and bring to a boil.
Reduce heat and simmer for 10-15 minutes till a fork can easily pierce the potatoes but they are not too soft.
Reserve 1 cup of cooking water, drain the potatoes and allow them to dry.
Meanwhile in a dutch oven or a deep lidded sauté pan, add 5 spoons olive oil, and the celery. Sauté for 2-3 minutes on medium high.
Add spices, garlic, and ginger and continue sauteeing for 1-2 minutes.
Add drained potatoes and lemon zest and gently stir to make sure potatoes are well coated in oil and spice mixture.
Add the lemon zest, lemon juice and reserved cooking water. Bring to a boil, and then lower to low and simmer for 15-20 minutes undisturbed.
Add peas and half the dill, gently stir to coat, and continue simmering for 10-15 minutes till all vegetables are tender, and most liquid has been absorbed. Check and correct seasoning.
Transfer to a serving platter, drizzle with olive oil, freshly ground black pepper and sprinkle with the rest of the dill
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