Erbsenpuree (yellow split-pea puree)
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Erbsenpuree (yellow split-pea puree)
  Purees    German    Vegetables  
Last updated 6/12/2012 12:55:53 AM. Recipe ID 17889. Report a problem with this recipe.
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      Title: Erbsenpuree (yellow split-pea puree)
 Categories: German, Vegetables
      Yield: 6 servings
 
      2 c  Yellow Split-peas; Dry
      6 c  Stock, Broth; Or Water
      1 ea Onion; Large, Whole
      1 ea Carrot; Large
      1 ea Turnip or Parsnip; Large
    1/8 t  Marjoram; Dried
    1/8 t  Thyme; Dried
      1 t  Salt
      1 ea Onion; Small, Minced
      2 T  Butter; Melted
      2 T  Unbleached Flour
 
  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.
 




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Recipe ID 17889 (Apr 03, 2005)

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