Summary

Ingredients

• 300 g peas, reen, dried
• 300 g potatoes, floury boilin
• 100 g shallot (s)
• 2 cloves garlic)
• 1 tablespoon lemon juice
• 0.5 teaspoon ½ nutmeg, grated
• 0.5 teaspoon ½ pepper, white, finely ground
• 1 teaspoon marjoram, dried, rubbed
• salt
• 150 g pork belly or bacon, finely diced, as a toppin
• some butter for frying

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Instructions

1. Soak the peas about 12 hours beforehand in cold water to swell.
2. Cook the peeled potatoes in salted water and park covered until use.
3. Clean the shallots and the cloves of garlic, cut into fine cubes and sweat in a little butter until the mixture begins to brown. Add this mixture to the cooked potatoes.
4. Strain the soaked peas and rinse through a kitchen sieve. Bring to the boil in cold unsalted water. Reduce the heat supply and simmer the peas for another 60 - 90 minutes until they are well cooked.
5. Now pour off the excess liquid, but collect it. Add the chopped potatoes with the onion mixture and the spices. Work through the mixture with a potato masher until a fine puree has formed. However, if the puree is too dry, add some collected pea stock and stir in.
6. Before serving the puree, season again with salt.
7. Then leave the bacon cubes in the butter and brown them if necessary. After serving, spread over the pea puree as a topping.
8. The puree goes very well with boiled or roasted pork knuckle or roast pork of all kinds.