Ingredients for 4 servings
Pea Mash
- 440 g peas
- 80 g yellow onion
- 12 g peeled garlic (about 3 cloves)
- 1 teaspoon dried marjoram
- 40 g pork lard
- Salt to taste
- A pinch of ground black pepper
Roasted Carrot
- 600 g farm carrots
- 60 g butter
- 2 teaspoons granulated sugar
- A pinch of salt
Herb Pesto
- 8 g flat-leaf parsley (a handful of leaves)
- 40 g chives
- 8 ml olive oil
- A pinch of salt
Procedure
Pea Mash
Rinse the peas several times and soak them in cold water for a few hours. Then cook the peas until soft, drain them, and keep the broth. Sauté finely chopped onion in lard, add crushed garlic and let it release its aroma. Add the cooked peas, marjoram, a pinch of pepper, and salt to taste. Finally, add a little warm pea broth to achieve a mash consistency.
Roasted Carrot
Clean the carrots and cut them in half lengthwise. Briefly boil them in salted water (blanch). Place butter, blanched carrots, and lightly sprinkle with sugar and salt in a baking dish. Roast in the oven at 180°C until the carrots turn golden, which takes approximately 20-25 minutes.
Herb Pesto
Heat olive oil in a pot to 80°C. Add parsley leaves and chopped chives. Blend everything until smooth and let it cool.
TIP: For extra flavor, you can toast sunflower seeds in a dry pan and sprinkle them over the finished dish.
