RCI-SP.001.0002.001

Purée Mongole

Name: Purée Mongole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit One pound dry split peas; 1 unit Water; 1 unit Chicken broth; 1 unit Carrot (grated); 1 unit Onion (chopped); 1 unit One white turnip; 1 unit Three stalks celery (chopped); 1 unit Salt (pepper, ground cloves, tumeric, nutmeg, cumin, curry powder.); 1 unit Cornstarch; 1 unit Sour cream (as a garnish)

Purée Mongole from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

One pound dry split peas
1 unit
Water
1 unit
Chicken broth
1 unit
Carrot
grated
1 unit
Onion
chopped
1 unit
One white turnip
1 unit
Three stalks celery
chopped
1 unit
Salt
pepper, ground cloves, tumeric, nutmeg, cumin, curry powder.
1 unit
Cornstarch
1 unit
Sour cream
as a garnish
1 unit

Method

One pound dry split peas, in water to cover, plus a can of chicken broth, brought to the boil momentarily and left covered, to soak.

Meanwhile, assemble the same amounts of grated carrot, chopped onion, one white turnip, three stalks of celery, chopped.

Add the spices.

Simmer slowly about an hour, or until veggies are well softened. Correct salt to taste.

Make a liaison of cornstarch, separately mixed in water first to a thin cream. Bring back to the simmer briefly.

Blend. Thin with stock (or milk) to the right consistency. It should be thick.

Purée Mongole

Ingredients

Method

What Makes This Variant Distinct