Continuing with simple and humble comfort foods. Peas and beetroot make a really nice combination. I was making pea soup anyway, so I put some of the cooked peas aside for a fast dinner couple of day later. If you happen to have some canned pea soup in the closet it would also work as the basis. I think the cook book Härkäpapua sarvista (Irina Somersalo & al., Multikustannus 2007) has a similar pasta sauce but I didn't even look at the recipe while cooking so don't blame them.- 5 beetroots (mine were rather small)
- 2 dl dry peas
- 1 tablespoon rape oil
- 1 tablespoon vinegar (or a dollop of the sour broth used for preserving beetroots)
- 1 chili pepper
- 3 garlic cloves
- 1 dose of stock
- fennel seeds
- basil
- salt
- water
Soak the peas overnight. Cook them in plenty of water. Peel and slice the beetroots. Fry them on a hot pan with oil, chili and garlic. When they have softened up but still feel firm, add them to the pea pot, as well as the rest of the ingredients. Let the sauce simmer for a few minutes more.
Enjoy the sauce for example with pasta. If you add some dark syrup, it gets a rather christmassy clang to it.
Nutritional values / 772 g:
energy 744 kcal
fat 16 g
protein 35 g
carbohydrates 111 g
fiber 27 g
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