Mashed Split Pea and Spring Onion (mash, dip or spread)
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Serves
| 4 |
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Prep time
| 8 hours, 15 minutes |
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Cook time
| 1 hour |
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Total time
| 9 hours, 15 minutes |
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Allergy / Intolerance
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Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
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Suitable for
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RPAH Elimination Diet - Low Chemical / Failsafe
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Meal type
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Savoury Snack, Side Dish
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Misc
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Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
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Easy, healthy and delicious mashed split peas with spring onion.
Ingredients
- 1 cup green or yellow split peas
- 1 tablespoon sunflower oil
- 3 spring onions (finely chopped)
- 1 teaspoon chives (finely chopped)
- 1 clove garlic (finely chopped)
- 4 teaspoons butter or Nuttelex
- Sea salt
- Water
Directions
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1.
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Put the split peas in a bowl and cover with cold water. Leave to soak overnight then rinse and drain. |
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2.
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Put the split peas in a medium sized saucepan. Add enough cold water to cover and bring to the boil. Using a spoon, skim off any foam that rises to the surface. |
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3.
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Reduce the heat and allow to simmer for 35-40 minutes or until the peas are tender. Add more water if required. |
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4.
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While the split peas are simmering, heat the oil in a large frying pan. Cook the spring onions, garlic, and chives for about 3 minutes, stirring occasionally, until softened. Add this mixture to the split peas while they are simmering |
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5.
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When the split peas are tender drain them and retain the cooking water. Transfer the drained split peas into a food processor. Add the Nuttelex or butter and season with salt. Add 6-8 tablespoons of the cooking water and blend the mixture into a coarse puree. Add more of the cooking water, to get a smoother consistency. |
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6.
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Serve this mash hot as a side dish (like mashed potatoes) or use cold as a spread on sandwiches, toast, etc., or use as a dip. |  |
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7.
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The left over cooking liquid can be used as vegetable stock. Store it in the fridge or freezer. |
Note
Low Chemical
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