Pease pudding very tasty and nutritive. It is rich with vegetable protein, so, will approach as a garnish for any second course. It is very simple to prepare pease pudding, and its advantage for an organism is extraordinary as it contains huge amount of the most valuable nutrients.
It is required to you
- 1 average bulb;
- 1 glass of dry peas;
- 2 glasses of water;
- salt 0.5 of Part l;
- desi;
- vegetable oil;
- greens of parsley or fennel for ornament.
Instruction
1. Before starting cooking of porridge, the day before touch peas, wash out, fill in with the cooled boiled water and leave to inflate, at least, for two hours. The longer peas will be wetted, the better. For example if in the morning to fill in it, by the evening it will be possible to make porridge.
2. Again wash out the inflated peas. Then fill in it with water at the rate of two glasses of water on one glass of peas and put to cook. After begins to boil, lower fire to a minimum.
3. You cook pease pudding on weak fire as otherwise it can burn and on slow fire peas will keep the useful properties more. Duration of cooking of porridge depends on duration of soaking of peas and can be from 15 to 50 minutes until grains burst. If water boils away, add boiled water, but not cold water - from it peas will turn out tasteless.
4. Salt porridge in 15-30 minutes after the beginning of cooking, but don't go too far as it is easy to put too much salt in peas.
5. Peel onions, small cut and fry on vegetable oil till golden color.
6. If peas collapsed, then cooking can be finished. That porridge turned out thick, a vyparta excess water, add a desi and stir.
7. Carefully pound porridge, add the fried onions and mix. Before giving on a table lay out in plateaus and decorate with greens of parsley or fennel. Pease pudding can be prepared instead of mashed potatoes and its tax with fried sausage, sourcrout, meat sauce or with salad.