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30

April 2020

April 30, 2020

Ertestuing (Stewed Green Peas)

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Recipes

Ertestuing (Norwegian Stewed Green Peas)
Dried Green Peas

Ertestuing “stewed peas” is a simple side dish traditionally made from dried green peas.

I have a soft spot for ertestuing, for no other reason than I enjoy the hearty texture and buttery pea taste that comes with every bite. Simple pleasures, I say. It’s one of the first dishes I had in Norway, sitting on a plate next to a couple of Norwegian meatballs (kjøttkaker) covered in brown sauce (brunsaus) and boiled potatoes and carrots. The combination making for a delightful meal that is one of the traditional ways to serve it. The other being served alongside fish, particularly lutefisk.  

I always volunteer to have stewed pea leftovers the following day. Cold or warm, no matter. To me, I find them utterly satisfying. You can make stewed peas with frozen or fresh peas that are cooked, but I generally enjoy the heartier dried pea version, especially on cool days. Since I’ve been rummaging through the cupboards these past few weeks, a bag of dried green peas was just calling out to be turned into this lovely dish.

A soaking overnight and about an hour on the stove will soften the peas right up, leaving a slight al dente texture that compliments nicely with the overall smoothness. A good dab of butter swirled in with a little seasoning transforms it into a bowl of erterstuing, warm and ready to be served.

Dried Green Peas
Cooked Dried Green Peas
Ertestuing (Norwegian Stewed Green Peas)
Ertestuing (Norwegian Stewed Green Peas)

Plan on soaking the peas overnight and cooking an hour or so before you’re ready to serve. This is a great side to meat and fish.

Ertestuing (Stewed Green Peas)

Serves 4 to 6

  • 9 ounces (250 g) dried green peas
  • ¼ cup (56 g) butter
  • Pinch of sugar, optional
  • Salt and pepper, to taste

Using a large bowl, cover the dried green peas with plenty of cold water and soak overnight.

Drain the peas, place in a medium saucepan and add water, about 1 cm above the peas, and a little salt. Cover with a lid and bring to a boil. Once boiling, tilt the lid slightly to allow steam to escape, reduce the temperature and gently simmer for 1 hour or until tender and most of the water has evaporated, but a little water remains. Add the butter and a pinch of sugar, if using, and stir until the peas break up and thicken a bit, adding a little water if the mixture is too thick. Season well with salt and pepper and serve immediately.  

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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