Summary

Ingredients

• 250 g peas (split peas), reen
• 300 g onion (s)
• 2 tablespoons oil
• 40 g butter (yourt butter)
• salt
• pepper
• nutmeg
• 600 ml water
• Grease for the tin

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Instructions

1. Bring the peas to the boil in 600 ml of water. Cook until soft for about 1 hour over a mild heat.
2. In the meantime, peel the onions, cut or slice into 5 mm thick rings and mix carefully with the oil. Spread out on a greased baking sheet and fry in the preheated oven at 220 ° C on the 2nd rack from the bottom for about 20 minutes - turn once after 10 minutes.
3. Puree the peas with the cooking water. Boil down to a puree over a low heat while stirring for about 10-15 minutes. Stir in the butter and season the puree with salt, pepper and nutmeg. Arrange the puree with the onion rings and serve.
4. Fried eggs go well with it.