Title: Split Pea Stew
Categories: Stews, Vegetarian
Yield: 4 Servings
1 c Dry yellow split peas;
- soaked overnight
2 Bay leaves
1 ts Sage
1 pn Mace; freshly ground
1 2/3 c Brussels sprouts, halved
1/2 sm Rutabaga; peeled, diced
2 Carrots; peeled, diced
1 Parsnip; peeled, diced
Salt and pepper; to taste
Rinse tyhe peas and put them to boil with the herbs, in twice their
volume of water. Simmer for 30 minutes or until soft, stirring
regularly. Add more water if necessary, but keep the peas thick.
Meanwhile, clean and prepare the vegetables. Dice the carrots,
parsnips, and rutabaga and cut outer leaves from sprouts. Add all the
vegetables to the peas, cover, and simmer very gently until the
vegetables are cooked, adding more water as necessary. Season with
salt and pepper and a pinch of mace. Serve with sprigs of fresh
parsley and a pat of butter.
Recipe by Vegetarian Food For All by Annabel Perkins
