Mashed Split Pea and Shallot AJ

[Guest guest]

This sounds marvy!

Thanks you,

Mari

 

 

, AJ

<aj788888 wrote:

>

> Mashed Split Pea and Shallot

>

> 1 cup green or yellow split peas

> 1 tablespoon of extra virgin olive oil

> 3 shallots, finely chopped

> 1 teaspoon cumin seeds

> 1 large clove of garlic, chopped

> 4 tablespoons of organic butter, softened

> sea salt and ground black pepper (optional)

> 6 to 8 sage leaves, roughtly chopped (if available)

> 1 bay leaf

>

> Put split peas in a bowl and cover with plenty of cold water.

Soak overnight on kitchen counter, rinse and drain before preparing

dish.

> Put split peas in a medium to large size pot, add fresh cold water,

and bring to a boil. Use a spoon to skim off any foam that rises to

the surface. Then, reduce heat to simmer. If available, add sage and

bay leaf and allow to simmer for 35-40 minutes or until peas are nice

and tender. You can always add more water as you cook, if necessary.

> While the split peas are simmering, cook shallots, garlic, and

cumin seeds for about 3 minutes with the olive oil in a medium to

large frying pan. Stir occasionally until shallots have softened. Add

this mixture to the split peas in the large pot while the split peas

are still cooking.

> When split peas are tender, drain them, but be sure to keep the

cooking water. Transfer the drained split peas into a food processor

and remove the bay leaf. Add organic butter, salt and pepper if

desired, and use about 6 to 8 tablespoons of cooking water to blend

the entire mixture until it turns into a coarse puree. Add more of

the cooking water, if you desire a smoother consistency.

> Trying serving this mashed split pea and shallot dish along with

some fresh tomato and avocado slices. It also goes great with a

toasted whole wheat pita.

>

>

>

> All new Mail

>

> Get news delivered. Enjoy RSS feeds right on your Mail page.

>

>