Forgotten for centuries and rediscovered by talented Parisian chefs, split peas puree is an attractive alternative to potatoe puree. They have an interesting flavour and a smooth velvety texture. They will perfectly go with fishes and white meat: bath, brill, cod, hake, salmon, pork chops, ham, smoked sausages (in France, we often serve them with “saucisse de Montbéliard” or “Saucisse Morteau”). Gastronomic restaurants prefer the association with fish…
Spit peas puree has very interesting nutritional properties
Do you know what is a split pea? Actually, it’s a dry peeled green pea. Therefore, they were traditionnally used in autumn and winter when green peas were not available. Like all dried vegetables, they have very interesting nutritional properties. Their major asset is their high density in mineral salts: potassium, phosphorus, iron, magnesium, zinc, manganese… They are also rich in slow carbohydrates, vegetal proteins, fibers and vitamins K, E, C, A, B9, B6, B5, B3, B2 and B1. Last but not least, its glycemix index (GI) is quite low (22).
Poor in cellulose, split pea is one the the most digestible dried vegetables. When it’s is mashed (puree or soup) it’s even more digestible.
French split peas puree recipe
For 4 servings
- Preparation: 15 minutes
- Soaking: 1 hour (optional but cooking time will be slightly longer). No longer otherwise the peas will ferment
- Cooking: 35 minutes
- Total: 1h50
- 7.05 oz (200g) split peas
- 4 cups (1 liter) chicken broth (you can use chicken stock cubes)
- 1.06 oz (30 g) unsalted butter
- 1/2 cup (15 cl) cream
- 1 large carrot or 2 small
- 3 shallots
- 2 garlic cloves
- 1 bouquet garni (2 sprigs thyme, 1 bay leaf, 2 sprigs parsley). How to make a “bouquet garni”
- Salt and pepper
- Option: 2.47 oz (70g) small slices of grilled bacon + chopped parsley for decoration
- Soak the spilt peas in water for about 1 hour. Drain them and rince them
- Peel the garlic and remove the germ, peel the shallots
- Peel the carrots and slice them
- Cook the spilt peas in a large saucepan with the chicken broth, garlic, shallots, thyme, bay leaf, carrot for about 30 to 40 minutes. Stop the cooking when you can easily mash the peas with your fingers.
- Drain the peas, remove the bouquet garni or the thyme and the bay leaf
- Mix them in a blender, adjust the seasonning with salt and pepper
- Add the butter and warm liquid cream
- Optional: when serving you can pour grilled bacon small slices and chooped parsley on the puree. It’s also recommended with white fish. Combination bacon/white fish is typically French…
- Serve hot!