Velvet Pea Purée

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

A soft purée of split peas is a superb dish to serve alongside lamb or pork chops or as a rich protein sauce over brown rice or pasta.

Contrary to popular opinion, split peas don’t take all day to cook and they don’t need presoaking. They cook in just 40 minutes and require no tending to.


  • ½ onion
  • 2 carrots
  • 1 cup (½ pound


  1. Mince the onion. Peel and mince the carrots.
  2. Combine the onion, carrots, split peas, water, and rosemary in a medium-size saucepan. Bring the liquid slowly to a boil over medium heat. Cover and simmer over low heat until just tender, 35 to 40 minutes.
  3. Stir and mash the peas with a wooden spoon against the side of the pan. Season to taste with salt and