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🍽️ Federal Pea Stew

307 kcal · 95 min · 4 servings

Ingredients

• 500 g peeled peas
• 100 g celeriac
• 100 g carrot(s)
• 1 stalk(s) leek
• 2 medium-sized onion(s)
• 300 g potatoes, waxy
• 100 g belly bacon (smoked)
• 20 g lard
• 1 tsp, heaped marjoram
• 2 sprigs parsley
• 2 liter water
• 8 tsp, heaped vegetable bouillon powder (lightly heaped tsp)
• salt and pepper, white

Instructions

1. 1. Melt the lard in a pot over low heat.
2. 2. Add the diced bacon and let it render slightly.
3. 3. Sauté the finely chopped onions in the fat until they are translucent.
4. 4. Add the diced carrots, celery, and finely chopped leek.
5. 5. Turn up the heat and sauté the vegetables briefly while stirring.
6. 6. Be careful not to cook the vegetables too long to avoid burning.
7. 7. Add one liter of water to the pot and stir everything.
8. 8. Add the peas while stirring.
9. 9. Add the remaining water.
10. 10. Bring the mixture to a boil.
11. 11. Add the vegetable broth (use 1 teaspoon per quarter liter of water).
12. 12. Add marjoram.
13. 13. Let the stew simmer over low heat.
14. 14. After about 20 minutes, add the diced potatoes.
15. 15. Let the stew simmer for another 40 minutes.
16. 16. Stir the stew frequently to prevent sticking.
17. 17. Pay special attention to stirring during the last 15 minutes.
18. 18. Season the stew with white pepper and a little salt.
19. 19. Stir the chopped parsley into the stew.
20. 20. You can increase the amount of bacon to up to 200 grams according to taste.
21. 21. Alternatively, you can use unpeeled peas.
22. 22. If you use unpeeled peas, you must soak them for about 12 hours beforehand.
23. 23. Note that the pea skins can cause increased bowel activity in some people.

Nutrition per serving

• kcal: 307
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 31 g