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.
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.