Lemony Potato and Pea Stew

Warm your taste buds with this delicious Lemony Potato and Pea Stew recipe. This dish is certainly filled with citrusy, savory, and juicy flavors. As a result, it is perfect for brightening up any cold and dreary day.

While you can use almost any potato for this recipe, russet potatoes are highly recommended because of their high starch content. This helps to create a perfect paste to cover the veggies. Plus, russet potatoes have medium sugar content when compared to other potatoes, making them a healthier option as well.

The dish is an ideal balance between sour lemon flavor and sweet, juicy peas with peppery olive oil, resulting in a mouth-watering taste. Moreover, this stew can be prepared in advance and warmed up for lunch the following day, making it a perfect option for busy people who want to enjoy a delicious meal.

Lemony Potato and Pea Stew

Ingredients:

• 5 lbs russet potatoes, peeled and cubed into large cubes
• 1 tbsp salt
• 4 tbsp olive oil + more for drizzle
• Two stalks of celery, diced
• Ten 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)
• One pack (12-16 oz) of sweet green peas (frozen are fine)

Method of Preparation: 

1. Put potatoes in a large stock pot, add salt and water to cover, and bring to a boil.
2. Following the boil, reduce heat and simmer for 10-15 minutes till a fork can easily pierce the potatoes, but they are not too soft.
3. Reserve 1 cup of the cooking water, drain the potatoes, and allow them to dry.
4. Meanwhile, in a Dutch oven or a lidded sauté pan, add five spoons of olive oil and the celery. Sauté for 2-3 minutes on medium-high.
5. Add spices, garlic, and ginger and continue sauteeing for 1-2 minutes.
6. Add drained potatoes and lemon zest and gently stir to ensure potatoes are well coated in oil and spice.
7. Add the lemon zest, lemon juice, and reserved cooking water. Bring to a boil, lower to low, and simmer for 15-20 minutes undisturbed.
8. 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.
9. Transfer to a serving platter, and drizzle with olive oil and freshly ground black pepper. Sprinkle with the rest of the dill.