Steinbachtaler pea puree

Ingredients for 4 servings:

• 400 g peas, green, dried
• 1 liter of water
• 20 g vegetable stock powder
• 3 tsp marjoram, dried
• n. B. salt and pepper, black
• 200 g onion(s), red
• 75 g diced ham
• 1 m.-sized apple
• 20 g lard

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 30 minutes

made from dried peas, cooked in a Roman pot

Soak the peas in 1 liter of water for 12 hours overnight. The next day, add the peas to the soaking water, vegetable stock powder, and marjoram to the soaked earthenware pot. Close the lid and place in a cold oven. Set the temperature to 200 degrees Celsius (top/bottom heat), and cook for 2 hours once the temperature has been reached. Stir once after an hour to check for any remaining liquid. Add another 100-200 ml of hot water if necessary. 30 minutes before the end of the cooking time, peel and dice the onions, peel and dice the apple, and fry both together with the diced ham and lard over medium heat for about 10 minutes until browned. After 2 hours, remove the earthenware pot from the oven, drain off any remaining water, and whisk the peas into a puree. You can also use a hand mixer. Season generously with salt and pepper, then stir in the onion and ham mixture. The pea puree goes well with sauerkraut, bratwurst, liver dumplings, or even meatballs. Vegetarians can omit the ham cubes and use oil or ghee instead of lard. 381 kcal per serving.