Central Europeans love legumes and created many flavorful dishes using them, partly because legumes were inexpensive and more readily available during the hungry times of war years but also because they recognized their high nutritive values. Here is an example from Germany.
- 1Cook split peas in a medium-sized cooking pot (preferable oven-proof to avoid using another pot in broiling) with water, slices of first onion, vegetables, herbs, salt and pepper over low simmer until peas and vegetables are very tender, about 40 minutes.
- 2Purée in blender or food processor with vinegar, then return to the cooking pot and reheat.
- 3Brown slices of second onion in butter or bacon drippings over medium heat until soft. Spoon over top of the purée and place it two or three finger-widths under a broiler. Let onion brown and turn crispy and serve.
Member recipes are not tested by the CHOW food team.