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Simple and hearty pea puree

Simple, Hearty Pea Purée

One bowl of pea purée will keep you full all day! How do you make pea purée? No problem — we'll walk you through it. Pea purée is seriously filling fare. It's not really a side dish at all, but a meal in its own right, one that keeps hunger away for a good long while. The base recipe is the same for every pea purée, no matter what add-ins you stir into it.

UO-Shu

Recipe author

Composition / ingredients

Servings:

Peas

Water (or 6)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 6 g

Fats 4 % 1 g

Carbohydrates 70 % 16 g

94 kcal

GI: 100 / 0 / 0

Cooking method

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Pick over the peas, rinse them, and soak them overnight in cold water. This works best with split (halved) peas. Set the pot over high heat and bring it to a boil. The peas can foam up and boil over, so watch closely as it comes to a boil and skim off the foam in time. Then turn the heat down to its lowest setting and cook for about two hours, with the lid set partway on. Once almost all the water has cooked off, don't leave the pot — stir the purée constantly, or it may scorch. Ideally, all the peas should break down completely. If the peas are old, you can add half a teaspoon of baking soda. And if some peas still haven't softened, you can press the finished purée through a sieve or mash it with a potato masher. Season the purée with fried onions, oil or butter, cracklings, or pieces of toasted ham. You can also mix in sautéed mushrooms. Personally, I like to add sliced, pan-fried sausages.