Title: Dried Pea Puree with Green Peppercorns
Categories: Side British Vegetable
Yield: 4 Servings

1/2	kg	Green split peas
1	md	Onion; chopped
1	md	Carrot; chopped
		Bouquet garni
1	lg	Knob butter -=OR=-
		Juices and fat from roast
1	tb	Green pappercorns -=TO=-
2	tb	-Ditto
		Salt
		Sugar

"Hot spicing and plenty of butter or meat juices from the roasting pan, turn a heavy puree of dried peas into pleasant eating. In this case, I recommend tiny whole green peppercorns. (These are the berries from the pepper vine, which have been canned or brined instead of dried into the familiar black peppercorns of everyday cooking. I find them best when they have been put into wine vinegar. They last well, and keep their crispness. Canned green peppercorns have been softened by the processing and have to be used up fairly rapidly once the can is opened). JG"

Soak the peas if necessary. Drain them and put them with plenty of water into a pan. Bring to the boil, skim and add the vegetables and bouquet. Cover and simmer until tender. Drain, discard the bouquet, and put through the mouli-legumes (blender). Reheat with butter or meat juices, adding the peppercorns gradually to taste along with some salt. A little sugar might also be a good idea. Serve with duck or lamb, bacon or sausages. : Recipe "Jane Grigson's Vegetable Book". : MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 13 Dec 96 National Cooking Echo Ä

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