Pease pudding
A thick yellow pea, carrot and onion purée finished with malt vinegar.
Active time20 min
Cooking3 h
Total11 hResting : 8 h
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Ingredients
- 1 thyme sprig
- 1 carrot
- 1 bay leaf
- 1 onion
- 30 g unsalted butter
- 1500 ml water
- 2 tbsp olive oil
- 500 g dried yellow split peas
- 1 pinch of ground black pepper — optional
- 1 pinch of salt — optional
- 1 tbsp malt vinegar
Preparation
Cover the peas with cold water in a bowl and soak for about 480 min. Drain and discard the soaking water.
500 g dried yellow split peas- mixing bowl
- colander
Peel and chop the onion and carrot. Heat the oil in a saucepan and soften them for about 15 min without browning. Add peas, bay, thyme and 1000 ml water. Bring to the boil, skim and simmer for about 150 min, stirring often, until very soft. Gradually add the remaining 500 ml water to prevent sticking.
1 thyme sprig1 carrot1 bay leaf1 onion1500 ml water2 tbsp olive oil- knife
- chopping board
- saucepan
- spoon
- slotted spoon
Discard the bay leaf and thyme sprig. Blend the peas until smooth. Stir in the vinegar and butter. Add optional salt and pepper if desired and serve as a side dish.
30 g unsalted butter1 pinch of ground black pepper — optional1 pinch of salt — optional1 tbsp malt vinegar- blender
- spoon
- saucepan
Allergens
- Milk