Mock Mashed Potatoes

Mock Mashed Potatoes                                                                    

Servings: 4 ½ C servings

Ingredients:

1 C dry yellow split peas

1 ½ C water

1 T Better than Bouillon chicken (or beef) base

1 medium bay leaf

½ tsp sage

1 T extra virgin olive oil

1 large clove of garlic, minced

½ medium sweet onion chopped

¼ C butter

½ tsp pepper

Instructions:

Rinse split peas in a colander. Place peas in a bowl and cover with 2 ½ C water. Let soak for 8 hours (don't over soak). Drain in a colander. Mix together 1 ½ C water and bouillon in a pan. Add peas. Bring just to a boil. Skim off foam that rises to the surface. Reduce heat to a simmer. Add bay leaf and sage. Simmer for 15 minutes or until peas are just tender but not mush. Immediately drain peas over a bowl. Reserve cooking broth to add if necessary after pureeing. Remove bay leaf. In a sauté pan heat olive oil and sauté onion and garlic on medium/low until onions are soft. About 5 minutes. Place peas, onion and garlic, butter and pepper in food processor. Process until smooth. Add a little reserved cooking broth, if necessary, if potatoes are too dry.

VARIATION: Substitute cannellini beans for yellow split peas. Soak overnight, drain and rinse. Cover with water and bouillon called for and boil until tender (45-60 minutes).