John Myers
Contents
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Ingredients
Pea puree:
- 4 Bay leaves
- 6 Allspice grains
- Salt
- Peppercorns
- 200 g Dried green peas
- Salt and pepper
- Dried marjoram
Instructions
- Boil the knuckle in salted water with the spices until soft for about 2.5 hours.
Pea puree:
- For the pea puree, prepare the peas with a little water, slowly cook until soft, then gradually add water and cook until the desired consistency is achieved, puree with salt and pepper.
- Remove the knuckle in portions and season the broth with marjoram, then serve with pea puree, potatoes, sauerkraut and some of the broth.
Nutrition
Serving: 100gCalories: 276kcalCarbohydrates: 41.2gProtein: 22.9gFat: 1.4g
