Pea puree

from Wikipedia, the free encyclopedia
Mashed peas with a piece of butter

Mashed peas , Erbsbrei or Erbsmus is a puree of cooked yellow dried peas (split peas), which as a side dish is served with mostly savory dishes. It is particularly well known in Berlin cuisine , but also in the Hunsrück , Austria and England.

To prepare, the peas are first soaked in unsalted water for several hours (if they are not peeled), then cooked in the soaking water, passed through a sieve and only finally salted. It can be refined with a little butter .

Berlin pea puree is seasoned with marjoram , can also contain grated potatoes and is traditionally served with fried onions and fried bacon with boiled knuckle of pork with sauerkraut . It is also common to add some of the pork knuckle's boiling broth to the peas.

In the Hunsrück, pea puree is only salted; roasted onions and bacon can be added. It is a traditional part of the Hunsrücker fairground and feast Kappes un Erwes ( "cabbage and peas") - sauerkraut and mashed peas with Kassel , formerly with any pork or beef.

Austrian pea puree is before passing with roux bound. It is served with fried onions.

For English pea puree, onions , cloves , bay leaves and herbs are added to the cooking water and, after passing through, it is finished with butter and beaten egg.

As an instant product, pea puree is mainly available in eastern Germany, mostly with a portion of potatoes. It is prepared like instant mashed potatoes .

See also

Web links

Wiktionary: Erbspüree  - explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 85 .