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Split Pea Puree with Roasted Root Vegetables

Split Pea Puree with Roasted Root Vegetables

Entrees

Course

Difficulty

Easy

Pulse Type

Dry Peas

Nutrition

300 calories or less

Cook Time

510 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Split Pea Purée:

1 cup split peas
1 1/2 cups chicken stock
4 slices bacon sliced into matchsticks
2 tsp thyme fresh
1 medium onion yellow; chopped fine
1/4 tsp pepper white; ground
salt sea, finely ground; as needed

Roasted Root Vegetables:

4 medium carrot peeled and chopped
2 medium parsnip peeled and chopped
1 medium celeriac peeled and chopped
2 tbsps olive oil extra virgin
salt sea, finely ground; as needed

To Serve:

bread rye
butter
ham thinly sliced

Instructions

Dump the split peas into a bowl, cover them with warm water and let them soak at least four and up to eight hours. Drain, and rinse well.
Toss the peas into a medium pot, cover with stock. Bring them to a boil over high heat, then turn down the heat to medium and simmer, covered, until the peas are tender and cooked through. Turn off the heat, replace the lid to keep them warm.
Heat the oven to 425 F.
Toss the carrots, parsnips and celeriac in a large bowl with olive oil, stirring them until they’re evenly coated. Spread them on a rimmed baking sheet, and season them generously with salt. Roast them for 20 minutes or until cooked through, with their edges beginning to caramelize.
While the vegetables roast, fry the bacon in a cast iron skillet over medium heat until crisp. Using a slotted spoon, transfer the bacon to a waiting plate. Stir the chopped onion and fresh thyme into the hot bacon fat and cook until fragrant and translucent, about 6 minutes.
Transfer the onion and bacon fat, reserved split peas and white pepper to a food processor. Process until smooth. Generously adjust the seasoning of the puree with salt, and process about 30 seconds longer.
Spoon the purée into a bowl, top with roasted vegetables and reserved bacon. Serve warm with buttered rye bread and ham.