Whole dried pea pure with shallots, herbs and spices
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Whole dried peas, soaked |
| 2½ | cup | Unsalted chicken stock |
| 4 | Whole cloves | |
| 4 | larges | Shallots |
| 1 | small | Whole dried red chile |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 412 | ||
| ½ | teaspoon | Dried marjoram |
| ⅛ | teaspoon | Dried tarragon |
| Salt and pepper to taste | ||
| 3 | tablespoons | Soft butter |
| Freshly grated nutmeg | ||
Directions
Drain the soaked peas and put them into a 3-qt. non-stick saucepan.
Add the chicken stock. Stick a clove into each shallot and add to saucepan along with the hot chile pod. Bring to a boil, lower heat, cover and simmer for 50-60 minutes until the peas are very soft. Turn off heat, remove and discard hot chile and cloves, returning shallots to pan. Beat vigorously with a wooden spoon to incorporate the shallots, then stir in the marjoram, tarragon, salt, pepper and butter. Turn heat on again and simmer 5-10 minutes more, stirring occasionally. The mixture should be very thick and all the liquid should be absorbed. Taste and correct seasoning, then grate a little nutmeg on the surface. Serve as a side dish with any meat, fish, or poultry dish.
Submitted By DIANE LAZARUS On 10-17-95
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