pea stew

[Jamelilena]

500 g split peas
100 g celeriac
100 g carrot(s)
1 stick(s) of leek
2 m.-sized onion(s)
300 g potatoes, floury
100 g smoked bacon
20 g lard
1 tsp, heaped marjoram
2 stalks of parsley
2 liters of water
8 tsp, heaped vegetable stock powder (slightly heaped tsp)
Salt and pepper, whiter

Melt the lard in the pot over low heat. Add small diced pancetta and leave to coat slightly. Then sauté the finely chopped onions until they are translucent. Add diced carrots, celery and finely chopped leeks. Turn up the temperature and sauté everything briefly while stirring. Not too long, otherwise there is a risk of burning.

Add a liter of water and stir everything together. Now add the peas while stirring and then the remaining water. Bring everything to a boil. Then add the vegetable broth (1 teaspoon per 1/4 liter) and marjoram. Let simmer on low heat.

After about 20 minutes, add the diced potatoes and let everything simmer for another 40 minutes. Stir often to ensure nothing sticks, especially important in the last third.

Season with white pepper and a little salt. Stir in chopped parsley, feddish.

The bacon content can be increased to around 200 g as desired.

Of course you can also use unpeeled peas, but they have to be soaked for about 12 hours beforehand. Another disadvantage is the pea shells in the stew, which trigger increased intestinal activity for some people