| 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)
----------------------------------------------
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