Erbsenpuree (Yellow Split-Pea Puree)
 
Author:
Recipe type: Beans
Serves: 6
Ingredients
  • 2 Cups yellow split-peas; dry
  • 6 Cups stock, broth; or water
  • 1 each onion; large, whole
  • 1 each carrot; large
  • 1 each turnip or parsnip; large
  • 1/8 teaspoon marjoram; dried
  • 1/8 teaspoon thyme; dried
  • 1 teaspoon salt
  • 1 each onion; small, minced
  • 2 Tablespoons butter; melted
  • 2 Tablespoons unbleached flour
Instructions
  1. Presoak peas, if necessary, according to package directions. Drain well, if presoaked. in a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. in a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.