Chrissi's pea stew

Ingredients for 4 servings:

• 500 g peas, green, dried
• 1 stalk(s) leek
• 2 carrots
• 1 piece(s) celeriac, small
• 4 m.-sized potatoes
• 2 onions
• 150 g ham, diced, extra lean
• 1 tbsp oil
• Vegetable broth, granulated, without flavor enhancers
• salt and pepper
• Vinegar
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

ww – suitable

The night before, place the peas in a sieve and rinse briefly. Place them in a bowl and cover with 2 liters of cold water. Place a plate on top and let soak overnight. The following day, drain the peas, reserving the soaking water. Cut off a third of the top green part of the leek and the root end and discard. Cut the leek into thin rings and place them in a sieve. Rinse thoroughly, as leeks often have a lot of sand between the individual leaf layers. Thinly peel the carrots, celery, and potatoes and cut into fine cubes. Immediately place the potato cubes in a bowl of cold water to cover them. Otherwise, they will turn an unsightly brown! Peel the onions, halve them, and cut them into thin half rings. Heat the oil in a pressure cooker and fry the onion rings along with the ham cubes. Drain the potatoes and add them to the pot along with the remaining vegetables. Briefly fry them, stirring constantly. Then add the peas with the soaking water and close the lid. My pressure cooker has two different settings. The first is for vegetables and the second for meat. I always choose the first setting for this stew. Adjust individually according to the manufacturer or instruction manual! Let the pressure build up at the highest temperature and then cook at a low temperature for 20-25 minutes. The cooking time only begins when the pressure cooker has fully built up pressure! After the cooking time, remove the pot from the stove and let it cool slightly. Then release the steam and season the stew with vegetable stock, salt, freshly ground pepper, vinegar, and a pinch of sugar. To make it a little creamier, I lightly mash the stew with a potato masher. This gives it the right consistency. It is very important to add salt and vegetable stock to the peas only after cooking, otherwise the pulses will not cook properly or become tender! If you don’t have a pressure cooker, you can of course also cook the stew in a regular pot. However, the cooking time will increase to at least 45-50 minutes after adding the peas. Total: 22 points, with 5.5 points per serving based on 4 servings.