Mock Mashed Potatoes
| 1 cup dry yellow split peas | |
| 1 1/2 cups water | |
| 1 Tbsp. Better than Bouillon chicken (or beef) base | |
| 1 med. bay leaf | |
| 1/2 tsp. sage | |
| 1 Tbsp. extra virgin olive oil | |
| 1 lrg. clove of garlic minced | |
| 1/2 med. sweet onion chopped | |
| 1/4 cup butter | |
| 1/2 tsp. pepper |
Rinse split peas in a colander. Place peas in a bowl and cover with 2 1/2 cups water. Let soak for 8 hours (don’t over soak). Drain in a colander. Mix together 1 1/2 c. water and bouillon in a pan. Add peas. Bring just to a boil. Skim off foam that rises to the surface. Reduce heat to a simmer. Add bay leaf and sage. Simmer for 15 min. or until peas are just tender but not mush. Immediately drain peas over a bowl. Reserve cooking broth to add if necessary after pureeing. Remove bay leaf. In a sauté pan heat olive oil and sauté onion and garlic on medium/low until onions are soft. About 5 minutes. Place peas, onion and garlic, butter and pepper in food processor. Process until smooth. Add a little reserved cooking broth, if necessary, if potatoes are too dry.
VARIATION: substitute cannellini beans for yellow split peas. Soak overnight, drain and rinse. Cover with water and bouillon called for and boil until tender (45-60 min.).
Makes four 1/2 cup servings