Split pea purée with olive oil
Ingredients
For
4
personnes
- 500g split peas
- 1 carrot
- 1 onion
- 50g of bacon lardons
- 1 bouquet garni (parsley, thyme, bay leaf)
- 2 tbsp full-flavoured olive oil
- Salt, pepper
Tip
A split pea purée for a change from mashed potato...
Instructions
- Soak the split peas in cold water for an hour.
- Meanwhile, peel and slice the carrot into rounds. Peel and finely chop the onion.
- Place the drained split peas in a saucepan of cold water. Add the onion, bacon lardons, carrot and bouquet garni. Bring to the boil and cook for about 1 hour over a medium heat.
- Drain the split peas, vegetables and bacon bits, keeping the cooking liquid. Mash them using a food mill or a blender. Stir in the olive oil and, if necessary, thin the purée with a little of the cooking liquid. The purée should remain fairly thick.
- Season with salt and pepper to taste before serving as an accompaniment to fish or white meat.
Tip
A split pea purée for a change from mashed potato...
We recommend...
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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