Time: 60-80 min
This started out being a recipe from the book Simple by Diana Henry. It went off the rails quite early in the process when I realized I didn’t have a leek. Or Caraway Seeds. Also I was sketchy about the whole yellow split-pea thing… they look like dried rocks. I have spent most of my life avoiding the legume family because my mother doesn’t like them, which means I didn’t eat them as a child. Other than those brief, terrifying times when she bought a random frozen vegetable mix that contained lima beans. LIMA BEANS! Nothing will scare you away from legumes more than freezer burnt, electric green lima beans. However, since it is a new year and resolutions are upon us, I decided I simply MUST have MORE LEGUMES IN MY LIFE. They are actually very good for you, very economical, and in this case, freaking delicious.
Diane uses caraway seeds to flavor her butter, but I just browned it. I’m super glad I did, it added amazing flavor.
You Will Need:
- 1 1/2 cups of yellow split peas
- 1 onion, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped. Diane uses a leek here, which I bet is nice too.
- 1 tsp dried marjoram 6 cups of broth, broth and water, or just water. I used 4 cups of chicken stock and 2 cups of water. Diane calls for 5 but I found that it wasn’t enough. I would start with 5 and add more later.
- 1/2 tsp salt
- 1/2 tsp pepper – I used a full tsp and it was awesome. But start with half because you may not be a pepper person. If you find it’s missing some pizzaz at the end, it’s under-seasoned
- generous grating of nutmeg. I used 1/4 tsp. I recommend fresh ground here
- 1 tablespoon of white wine vinegar
- 1/2 stick butter – Diane specifies unsalted, but I like the salted version as it is a garnish
- 3/4 lb of sausage. Diane uses smoked. I couldn’t find it. I used honey mustard and it was divine.
In a medium sauce pan add the peas, onion, carrot, celery, marjoram, salt, pepper, broth and water. Bring it to a boil and reduce heat to simmer. Diane does not specify to cover here so I didn’t which may be why I needed the extra water. You need to simmer this for at least an hour, preferably 80 min to reach the right consistency. I have a toddler so time is sanity. I did 60 min and there were a few al dente peas but it was lovely.
20 min before your puree is done fry up your chosen sausage in a pan until it’s no longer pink but still juicy.
Lastly, once the sausage and puree is done, take it off the heat. Brown the butter (about 7 min over med heat until golden brown and nutty smelling).
Plate with the puree down, then sausage (whole or cut, your choice.. I find it goes further if I cut it up ahead of time). Then drizzle with the browned butter.
Serve with a green salad. It’s a bit on the heavy side so you really need the salad to lighten it up.