Erbsenpuree (Yellow Split-Pea Puree) Cuisine: German Category: German Servings: 6 Ingredients: 2 c Yellow Split-peas; Dry 1/8 ts Thyme; Dried 6 c Stock, Broth; Or Water 1 ts Salt 1 ea Onion; Large, Whole 1 ea Onion; Small, Minced 1 ea Carrot; Large 2 tb Butter; Melted 1 ea Turnip or Parsnip; Large 2 tb Unbleached Flour 1/8 ts Marjoram; Dried Instructions: Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot. Click Here To Return To The Recipe List  This Page Generated By: Cookbook Wizard For Windows Recipe Software