Green peas can be eaten not only fresh or pickled.
The legume can also be boiled. Moreover, many recipes mention the need to add thermally processed green peas.
In addition, the famous Olivier salad will be much more delicious if you use boiled peas as an ingredient.
However, cooking often causes the legume to lose its bright green color.
However, if the cook uses one little trick, the peas will retain their appetizing appearance.
What to add to the pan
Granulated sugar will act as a saving product.
It is enough to add just a couple of pinches of this loose product into the water - and the problem of color loss will be solved.
However, you need to add sugar on time - before the water boils. Or better yet - at the moment when the liquid is cold.
If you do everything right, the peas will not turn grey even when cooked. The pleasant green colour will be preserved.
