Pea stew
Fancy the taste of pea soup but don't feel like soup? Then try this stew. Delicious with a smoked sausage and some rye bread!
Ingredients:
- 900 g Cêlavíta floury potatoes
- 1 tbsp olive oil
- 150 g smoked bacon strips
- 150 g carrots, peeled
- 150 g celeriac, skinless
- 1 leek, washed
- 1.5 cube of vegetable stock
- 15 g leaf parsley washed
- 250 g (frozen) peas
- 50 ml milk (optional)
- Pepper, to taste
Garnish:
- 2 slices of rye bread
- 600 g smoked sausage
- 2 tbsp coarse mustard
Extra needed:
Masher
Preparation
Step 1:
Heat a frying pan with 1 tablespoon of olive oil, fry the smoked bacon strips in it over medium heat until brown and crispy. After frying the bacon, save the fat from the pan.
Meanwhile, cut the carrot and celeriac into small cubes 0.5-1 cm in size. Cut the leeks into thin rings.
Step 2:
Fill a large pan with the potatoes and add water until the potatoes are just submerged. To this, also add the diced carrots, diced celeriac, leek rings and the vegetable stock cube. Put a lid on the pan and bring the water to the boil, then put the pan on medium heat and let the potatoes cook for about 10 minutes. Drain the potatoes and let them steam dry for a while. Cook the peas separately according to the instructions on the packet.
Step 3:
While the potatoes are cooking, the rye bread croutons can be made in a large frying pan over medium heat. Cut the rye bread into small pieces and fry for about 6-8 minutes until crispy. Meanwhile, finely chop the leaf parsley. When the rye bread croutons are ready spoon them into a bowl to cool.
Step 4:
Finish the stew. Finely mash the potatoes. Then add the peas, browned bacon and fat, parsley leaves and some milk, if necessary. Mix everything well with a spatula and season with a little pepper. Heat the smoked sausage according to the instructions on the packet. Serve the "snert" stew with a piece of smoked sausage, coarse mustard and rye bread croutons.
