30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Split Pea Mash
Split Pea Mash
Split Pea Mash
⏱1h 30m
👥4
🔥350 cal
Medium
🍽️French
A luxurious and flavorful split pea mash featuring smoked paprika, brown butter, and crispy shallots. This version utilizes a more involved technique for maximum flavor.
A luxurious and flavorful split pea mash featuring smoked paprika, brown butter, and crispy shallots. This version utilizes a more involved technique for maximum flavor.
Rinse the Dried Green Split Peas thoroughly under cold water.
In a large pot, combine the rinsed Dried Green Split Peas and Smoked Vegetable Broth. Bring to a boil, then reduce heat and simmer for 60-70 minutes, or until the peas are very tender.
While the peas are simmering, prepare the crispy shallots. Heat the Olive Oil in a small pan over medium-high heat. Add the thinly sliced Shallot and fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
In a separate pan, melt the Unsalted Butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn the butter.
While the butter is browning, heat the Olive Oil in a separate pan over medium heat. Add the diced Yellow Onion and cook until softened, about 5 minutes. Add the minced Garlic and cook for another minute until fragrant.
Drain most of the broth from the cooked Split Peas, leaving about 1/2 cup of the cooking liquid. Add the cooked Onion and Garlic mixture to the peas.
Season with Smoked Paprika, Salt, and White Pepper. Mash with a potato masher or immersion blender to desired consistency. Add more cooking liquid if needed to reach desired consistency.
Stir in the Brown Butter. Serve hot, garnished with Crispy Shallots and Fresh Chives.
Ingredients
4
1 cup200 gDried Green Split Peas
8 cups1.9 LSmoked Vegetable Broth
11 mediumShallot-thinly sliced
11 mediumYellow Onion-diced
33 clovesGarlic-minced
1 tsp5 mLSmoked Paprika
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLWhite Pepper
4 tbsp60 mLUnsalted Butter
2 tbsp30 mLOlive Oil
1 tbsp15 mLFresh Chives-finely chopped
Equipment
Large pot
Small pan
Medium pan
Potato masher or immersion blender
Instructions
Rinse the Dried Green Split Peas thoroughly under cold water.
In a large pot, combine the rinsed Dried Green Split Peas and Smoked Vegetable Broth. Bring to a boil, then reduce heat and simmer for 60-70 minutes, or until the peas are very tender.
While the peas are simmering, prepare the crispy shallots. Heat the Olive Oil in a small pan over medium-high heat. Add the thinly sliced Shallot and fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
In a separate pan, melt the Unsalted Butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn the butter.
While the butter is browning, heat the Olive Oil in a separate pan over medium heat. Add the diced Yellow Onion and cook until softened, about 5 minutes. Add the minced Garlic and cook for another minute until fragrant.
Drain most of the broth from the cooked Split Peas, leaving about 1/2 cup of the cooking liquid. Add the cooked Onion and Garlic mixture to the peas.
Season with Smoked Paprika, Salt, and White Pepper. Mash with a potato masher or immersion blender to desired consistency. Add more cooking liquid if needed to reach desired consistency.
Stir in the Brown Butter. Serve hot, garnished with Crispy Shallots and Fresh Chives.
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