pease pudding
Ingredients
Yellow split peas 400 g
Carrots 50 g
Bouquet garni 1 small
Margarine 25 g
Onions 50 g
Bacon bones 50 g
Salt
Pepper
Method
1. Soak the split peas overnight in cold water.
2. Wash them thoroughly, put them in a saucepan, cover
with cold water, bring to the boil and skim.
3. Peel the carrots and onions, add them to the split peas
along with the bacon bones and a little salt and simmer
until tender.
4. Remove the carrots, onion and bacon bones and strain
the peas keeping the liquor.
5. Pass the peas through a sieve and return them to a
saucepan.
6. Add margarine and pepper, adjust the seasoning and
mix in sufficient liquor to make a mashed potato
consistency.
ROOTS