Best Savory Pease Pudding Recipes

Savory Pease Porridge/Pudding (St. Patrick's Day Leftovers) image

Provided by Andtototoo

Categories European

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups yellow split peas, soaked overnight
6 cups broth
2 tablespoons butter
salt, as needed
black pepper, as needed

Steps:

Drain the yellow split peas that you soaked in water overnight and put them in a large soup pot.
Add 6 cups of broth, left over from your St. Patrick's Day corned beef and cabbage meal.
Bring the liquid to a boil, skimming off any "guck" that comes to the surface. Reduce heat to medium low, and cook for 90 minutes, adding more broth as needed.
After the split peas are soft, drain off any excess liquid. Add the butter and mash up the peas, seasoning with salt and pepper if needed.
This can be served as a main dish or a side. Also good to use as a spread on bread.

Nutrition Facts : Calories 266.4, Fat 4.9, SaturatedFat 2.7, Cholesterol 10.5, Sodium 655, Carbohydrate 40.5, Fiber 16.8, Sugar 5.9, Protein 16.7

Savory Pease Pudding image

Provided by Molly53

Categories Vegetable

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

500 g dried split peas, soaked overnight
1 onion, finely chopped
1 sprig fresh rosemary
2 eggs, lightly beaten
30 g butter, softened
1/2 teaspoon white pepper
salt
2 tablespoons malt vinegar

Steps:

Preheat oven to 350F.
Brush a 4-cup ovenproof dish with melted butter or oil.
Place first three ingredients in a large saucepanand cover with water; place lid on saucepan and cook over gentle heat until the peas start to split.
Drain peas and discard rosemary; mash and add remaining ingredients and blend until smooth.
Pour mixture into dish; place into a larger baking pan and fill that pan with water to come halfway up the side.
Bake for 30 to 45 minutes or until pudding sets.
Serve warm.

Nutrition Facts : Calories 530.5, Fat 10, SaturatedFat 4.8, Cholesterol 121.8, Sodium 97.9, Carbohydrate 78.7, Fiber 32.3, Sugar 11.4, Protein 34.2