Pea puree made from dried peas

Ingredients for 5 servings:

• 300 g peas, green, dried
• 300 g potatoes, floury
• 100 g shallot(s)
• 2 garlic cloves
• 1 tbsp lemon juice
• ½ tsp nutmeg, freshly grated
• ½ tsp white pepper, finely ground
• 1 tsp marjoram, dried, shredded
• n. B. Salt
• 150 g bacon, diced, as a topping
• some butter for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours

Peas/potatoes = half & half

Soak the peas in cold water for about 12 hours beforehand to allow them to swell. Cook the peeled potatoes in salted water and cover until ready to use. Clean the shallots and garlic cloves, cut into fine cubes, and sauté in a little butter until the mixture begins to brown. Add this mixture to the cooked potatoes. Strain the soaked peas and rinse them through a sieve. Bring to a boil in cold, unsalted water. Reduce the heat and continue to cook the peas at a gentle simmer for 60-90 minutes, until they are cooked through and tender. Drain off any excess liquid, but reserve it. Add the chopped potatoes with the onion mixture and the spices. Mash the mixture with a potato masher until a fine puree forms. If the puree is too dry, add a little of the reserved pea stock and stir it in. Before serving, season the mashed potatoes with salt. Then fry the bacon cubes in the butter and brown them lightly, if desired. After serving, spread it over the pea puree as a topping. The mashed potatoes go well with boiled or roasted pork knuckle or any type of roast pork.