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Pea Puree With Smoked Fat Back - Pc

beans, polish, side dish

2 1/2 cup dried peas
2 tablespoon fat
1 centiliter garlic
2 tablespoon flour
1 salt
2 tablespoon smoked fat back

: Wash and sort whole peas, soak for a few hours before cooking (in cooled boiled water). : Cook peas in water in which they were soaked, drain. : Strain tender peas through sieve. : Melt fat, add crushed garlic, mix with flour, brown lightly. : Dilute the roux with the cooled cooking liquid to thin consistency, stir while heating. : Combine the strained peas with the roux, salt, heat. : Render the thickly sliced, smoked fat back or brown onions in fat back to a light golden color. : Place the pea puree on platter, pour over with fat. : Serve with smoked meat, knuckles or hot ham. _Polish Cookbook_, Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 15 May 97 National Cooking Echo Ä

Yield: 5 servings

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