Puré a La Andaluza

Purée à La Andalusia

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This purée of chick peas or dried peas, seasoned with cumin, is popular as a garnish or as a vegetable dish. After having been soaked for 12 hours or so, the peas are boiled in salted water and, when sufficiently tender, they are rubbed through a sieve into a basin. The purée is put in a saucepan and thinned, either with a little of the water in which they were cooked or with a little milk. Butter is added and a seasoning of salt, pepper and cumin. The purée should be well stirred, and should be light. It is often used as a border for meat or fish dishes.