Thin Split Pea Purée
Not sure what to serve for dinner? Make split pea purée! I don't know about you, but we'd had more than enough porridge. Mashed potatoes are a favorite too, but since I'd made them a couple of times in a row, I decided to switch things up. Today I made a purée — not from potatoes, but from peas. It turned out fantastic! Now I know one more way to win over my picky little ones :)
sveta
Recipe author
Thin Split Pea Purée
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
4 g
Fats 13 %
2 g
Carbohydrates 63 %
10 g
73 kcal
GI:
100
/
0
/
0
- Pour the peas into a deep bowl, add water at a 1:2 ratio, and let them soak for three hours so they swell.
- Drain the water, rinse the swollen peas, transfer them to a saucepan, and cover with fresh cold water.
- Set over the heat, bring to a boil, season with salt, and cook for 30-40 minutes, covered.
- Just before serving, stir a pat of butter into the purée.
- Delicious with homemade bread croutons! Enjoy!
Caloric content of the products possible in the composition of the dish
- Dried green peas, uncooked whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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