Meat in pea puree
6 servings
90 minutes
Meat in pea puree is a harmony of rustic simplicity and the sophistication of French cuisine. This dish has its roots in traditional French rural recipes, where nutritious and accessible ingredients come together to create a warming and rich flavor. Tender pieces of pork, seared to a golden crust, gain special charm from the sweetness of carrots and the aroma of onions. Peas soaked in meat juices slowly transform into a velvety puree that perfectly frames the soft texture of the meat. This recipe delights with its heartiness and depth of flavor, reminiscent of homey comfort. It is served as a standalone dish or paired with crispy baguette, making it ideal for cool evenings when you want something tender and soulful.
1
Soak the yellow split peas in cold water in a deep bowl for 8+ hours to swell.
- Yellow peas: 2 glasss
2
Cut the meat into equal small pieces 1 cm thick.
- Pork: 500 g
3
Pour vegetable oil into a large pot to cover the bottom by 2 cm and place it on the heat.
- Vegetable oil: 0.5 glass
4
Place the meat in boiling oil and fry until a crust forms.
- Pork: 500 g
5
Take a large onion and carrot, peel them. Cut the onion into medium pieces, grate the carrot on a coarse grater.
- Onion: 1 piece
- Carrot: 1 piece
6
Add vegetables to the meat. Season with salt and pepper to taste. Mix well. The vegetables will release juice; simmer everything together for about 30 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Salt: to taste
- Ground black pepper: to taste
7
Add the pre-soaked swollen peas, pour cold water to cover the peas by 1-2 cm, season the water with salt to taste, and stir.
- Yellow peas: 2 glasss
- Salt: to taste
8
Bring to a boil, then simmer on low heat until the peas are cooked. The water should evaporate, and the peas should turn into puree.