Home > Worldwide Recipes > Germany > Vegetable and Side Dishes > Erbspüree
( Yellow-Pea Puree With Bacon )
Erbspüree
( Yellow-Pea Puree With Bacon )
Ingredients
14 oz dried, quick-cooking yellow peas
2½ pints water
4 oz lean bacon in one piece
6 oz finely chopped carrots
6 oz finely chopped celery
6 oz thinly sliced leeks, including 2 inches of the green tops
2 oz finely chopped onions
⅛ teaspoon marjoram
1 oz lard
1 medium-sized onion, peeled and thinly sliced
1½ oz melted butter
Details
Serves: 4
Method
Wash the peas thoroughly under cold running water and pick out and discard any blackened ones. Bring the water to the boil in a large, heavy saucepan over a high heat. Add the peas, bacon, carrots, celery, leeks, chopped onions and marjoram, and return to the boil. Reduce the heat to low and simmer, partially covered, for about 45 minutes, until the peas are soft and have absorbed almost all of the liquid. Remove the bacon and drain it on kitchen paper. Then put the peas and vegetables through a food mill or rub them through a sieve placed over a large bowl, and discard any pulp.
Cut the bacon into ½ inch dice with a small, sharp knife. Melt the lard in a heavy frying pan over a moderate heat, add the bacon and cook, stirring frequently, until the dice are brown and crisp. Transfer the bacon dice with a perforated spoon to kitchen paper to drain, and add the onion rings to the fat remaining in the pan. Cook over a moderate heat, turning the rings frequently, and regulating the heat so that they brown evenly on both sides without burning.
Spoon the pea purée into a 3½ pint baking dish, spreading it out evenly with a palette knife. Strew the onion rings over the purée and sprinkle the bacon and then the melted butter on top. Bake in the centre of the oven for about 20 minutes, until the top is golden and lightly crusted. Serve at once, directly from the baking dish.
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