Split pea purée

Split pea purée

By
From
Cut the Carbs!
Serves
4

It’s the pliant squish of white carbs I found hardest to live without. What is a lamb cutlet without a bed of mashed potatoes, an osso bucco without a base of risotto Milanese, or a tagine without a downy tumble of couscous on the side?

One easy solution can be found in purées of other, lower-GI vegetables and pulses. Simply steamed, wilted or warmed through then blitzed with a stick blender, this purée swiftly become simple building blocks for sturdy meals. Once you’ve got the basics mastered, all that’s needed are some extra spices or herbs to twist it in an entirely new direction (try cumin or turmeric with the carrot, or mint or tarragon with the peas). And if your inspiration and inclination to cook start and end with a purée, never fear – slosh in an extra cup of water or stock and you’ve got yourself a bowl of soup. Dinner: sorted.

Ingredients

Quantity Ingredient
210g dried yellow split peas, rinsed
1 fresh or dried bay leaf
3 garlic cloves, peeled
1 teaspoon sea salt
4 tablespoons extra virgin olive oil
2 tablespoons good-quality red wine vinegar

Method

  1. Put the split peas in a large saucepan over high heat and add enough cold water to cover the peas by 5 cm. Bring to the boil, then reduce the heat to medium and cook for 5 minutes. Skim off any scum that forms on the surface using a spoon. Add the bay leaf and garlic cloves and simmer for 40 minutes. Add the salt and simmer for 20 more minutes until the peas are soft. Drain any excess liquid and remove the bay leaf. Purée with the olive oil and vinegar until very smooth.

To serve:

  • This Greek-inspired purée is lovely with flash-fried capers over the top and as a side to grilled lamb skewers or simple grilled fish or squid. It’s also lovely as a dip with crudités and a bowl of olives.
Tags:
healthy
low carb
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