Yellow Split Pea Puree With Vegetables Food

ERBSENPUREE (YELLOW SPLIT-PEA PUREE)

Steps:

• 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.

GREEK YELLOW SPLIT PEA PURéE

Steps:

• Heat 2 tablespoons of the olive oil over medium heat in a large, heavy saucepan, and add the onion. Cook, stirring, until tender, five to six minutes. Add the split peas and enough water to cover by an inch, and bring to a boil. Skim foam off the top, reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for 30 minutes to an hour until the beans fall apart and sink to the bottom of the pot. Stir often to prevent them from sticking. The water should cloud, and some of the split peas will be intact while others will disintegrate. Continue to simmer until they have mostly disintegrated.
• When the beans have fallen apart and are soft and fragrant, remove the pot from the heat and cover with a clean kitchen towel. Replace the lid and let sit for 20 minutes. If the mixture looks more like a soup than a purée, with most of the liquid on the top, place a strainer over a bowl and pour the mixture into the strainer. Let sit for 10 minutes while the liquid runs through the strainer, then return the split peas to the pot. Taste and adjust salt. Moisten as desired with the broth. Add a generous amount of pepper, and whisk in the remaining olive oil and the lemon juice. Whisking helps break down the split peas and contributes to a smooth texture. Transfer to a bowl or plate, top with a drizzle of olive oil and serve.

YELLOW SPLIT PEA AND OREGANO PURéE

Steps:

• Thoroughly rinse the split peas and place them, along with the water, in the slow cooker insert.
• In a sauté pan, heat the oil, add about half the onion, and sauté until beginning to brown, 6 to 8 minutes.
• Add the sautéed onion to the split peas, cover, and cook on low for 6 to 8 hours, or until the peas are soft and foamy.
• Fluff the split peas with a fork or use a handheld immersion blender to thoroughly blend the split peas, then add the oregano, vinegar, and salt to taste.
• Allow the split peas to cool, and then spoon onto appetizer plates or one large platter. Sprinkle with the parsley and the remaining onion.
• Suggested Beverage
• A dry rosé is perfect here.

YELLOW SPLIT PEA SOUP WITH LEMON

Steps:

• Bring the peas, water, and bay leaf to a boil, then simmer until the peas are completely soft, about 45 minutes.
• Remove bay leaf, press peas through a sieve and return the puree to the soup pot.
• Melt butter and olive oil in a skillet over medium heat.
• Add onions and cook until soft. Add carrot, celery, garlic, salt, and ground cumin, and cook 10 minutes.
• Add the vegetables to the pea puree and simmer until they are soft. (Rinse out the skillet with a small amount of water, then add the water to the soup.) Add lemon peel and juice to taste.
• Check for salt and cumin and add more of each if desired.
• Finish with black pepper to taste and serve sprinkled with paprika and garnished with fresh herbs.

GREEK YELLOW SPLIT PEAS WITH GARLIC (FAVA)

Steps:

• Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft and almost dry.
• Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably.
• In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use a blender or a small food processor.
• In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate. Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight.
• If the skordalia seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve.
• Note: Instead of yellow split peas, you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans, such as cannellini.