The most successful főzelék made from a frozen vegetable has to be green peas stew. When I was a kid we only had it when green peas were in season. In a Miele cooking video I watched my favourite chef prepare green peas stew in milk and decided to give it a try. I don’t think I will ever cook this főzelék in water again; the peas were so tasty cooked in the milk based sauce. Főzelék dishes are comforting, filling and uniquely Hungarian. When I was a kid we used to eat this with a tükörtojás, and believe me after a long winter when we finally got to have something fresh, green peas were a treat. I have to admit though that green peas stew is even better with a slice of roast pork or with a nice fasirt. The chef used 4 cups of milk, but since I prefer a thicker stew, I added only 3 cups of milk to my főzelék. I also added a considerable amount of finely chopped fresh parsley at the end. The fresh parsley enhanced the flavour and made the dish taste fresher; in fact it made you forget that these peas started out as humble frozen peas. Truly it is not worth your while to omit the fresh parsley or to replace it with its dried version.
3 cups green peas
3/8 cup butter [do not reduce amount]
3 tbsp flour
salt to taste
3 cups cold milk [I used 1%]
1 tsp sugar
1/2 cup fresh parsley
• Melt the butter on medium heat in a medium sized dutch pot.
• Add the frozen peas and heat the peas, stirring for a couple of minutes. The peas will be still frozen, just a little bit less so.
• Sprinkle the flour over the peas and stir to combine.
• Add salt to taste.
• Pour in the cold milk and bring it to a slow simmer.
• Simmer slowly, stirring continuously for 4-5 minutes.
• Adjust the salt and add the sugar.
• Finally stir in the chopped fresh parsley, cover and let the stew rest for 4-5 minutes and serve.


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!