ReceptnaptárYellow split pea purée with fried onions
Yellow pea főzelék, a thick Hungarian vegetable stew, is a cheap, substantial dish that fills you up without meat, since the pulses provide plenty of protein. Cooked down, the yellow peas form a creamy purée, and the slowly fried onions piled on top add a sweet, smoky flavour. With smoked sausage or fried frankfurters, it makes a hearty winter lunch.
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Ingredients
Method
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- Rinse the peas and cook them in 1.2 litres of water with the bay leaf and garlic for about 40 minutes until they fall apart (skim off the foam).
- Remove the bay leaf, season and purée with a stick blender or masher; thin with water if thick.
- Meanwhile, fry the onion slowly in the oil for about 15 minutes until golden, sprinkling with paprika at the end.
- Pile the fried onion on top of the purée; serve with sausage or frankfurters.
- It keeps 3-4 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Skim off the foam at the start of cooking, as this gives a cleaner flavour and the pot is less likely to boil over.
- Use split yellow peas, because they need no soaking and break down in 40 minutes.
- Fry the onions slowly for 15 minutes, and sprinkle on the paprika only at the very end, because it burns in moments in hot oil.
Frequently asked questions
Is this dish vegan?
Yes, it is vegan without the sausage or frankfurters. Smoked paprika gives the onions a smokier flavour.
How long does it keep?
It keeps for 3-4 days in a container in the fridge, and for 3 months in the freezer. Stir in a little water when reheating, because it thickens a lot.
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