John Myers
Ingredients for 3 servings:
- 1 gr. can/n peas, fine
- 1 small onion(s)
- Flour
- oil
- n. B. Carrot(s), from which can
- salt and pepper
- Paprika powder
- ½ cup buttermilk
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
quick, easy and inexpensive student kitchen
Peel and dice the onion, and fry briefly in oil. Add a little flour to make a roux and stir well, otherwise it will burn. If this happens, it’s best to start again, as the taste will be very bitter. After about 1 minute on speed 3 of 3, or once the roux has taken on some color, add the pea stock and stir constantly, otherwise lumps will form. If lumps form, skim off any lumps with a slotted spoon or similar. The lumps often dissolve on their own when stirred. If the mixture in the pot looks solid, add a little more water until it looks relatively liquid. Add the peas and buttermilk, bring to a boil briefly, and season to taste. I use Vegeta instead of salt and add canned carrots with the peas. Tip: Meat lovers can serve it with bratwurst, sausages, Mettwurst, or Kasseler.
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