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CATEGORY CUISINE TAG YIELD
Vegetables German German, Vegetables 6 Servings

INGREDIENTS

2 c Yellow split-peas, dry
6 c Stock, broth or water
1 Onion, large whole
1 Carrot, large
1 Turnip or parsnip, large
1/8 t Marjoram, dried
1/8 t Thyme, dried
1 t Salt
1 Onion, small minced
2 T Butter, melted
2 T Unbleached flour

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.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: 10.2mg
Sodium: 399.1mg
Potassium: 107.1mg
Carbohydrates: 7.1g
Fiber: 1.2g
Sugar: 2.4g
Protein: <1g


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