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Categories:
carrots celery stalks white onion thyme parsley whole black peppercorns peas water salt lemon juice extra-virgin olive oil red onion capers russet potato chunks salt lemon juice extra-virgin olive oil
Viewed: 77 - Published at: 6 years agoIngredients
- 2 carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 1/2 white onion
- 4 sprigs thyme
- 4 sprigs flat-leaf parsley
- 1 tablespoon whole black peppercorns
- 1 cup (8 ounces) yellow split peas
- 4 cups water
- Coarse salt and freshly ground pepper
- 1 tablespoon fresh lemon juice
- Extra-virgin olive oil, for drizzling
- 1 small red onion, thinly sliced
- 1 tablespoon plus 1 teaspoon capers, rinsed and drained
- (makes 2 cups)
- 1/2 cup tarama (from one 8-ounce jar)
- 1/2 russet potato, peeled and cut into
- 1-inch chunks
- Coarse salt and freshly ground pepper
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- (makes 1 cup)
Method
- Wrap carrots, celery, white onion, herbs, and peppercorns into a bundle; tie with kitchen twine.
- Combine split peas with the water, 1/2 teaspoon salt, and herb bundle in a saucepan.
- Bring to a boil.
- Reduce to a simmer; cook until split peas are tender, about 45 minutes.
- Discard bundle.
- Reserve 1/2 cup cooking liquid.
- Drain split peas; let cool slightly.
- Puree split peas, lemon juice, 1 teaspoon salt, and 1/4 cup reserved cooking liquid in a food processor until smooth, adding more liquid as needed.
- To serve, drizzle spread with oil, top with red onion and capers, and season with pepper.
- Place roe in a bowl and cover with cold water; soak 10 minutes.
- Drain in a fine sieve lined with cheesecloth.
- Rinse; drain again.
- Gather cheesecloth around roe, and squeeze out as much liquid as possible.
- Meanwhile, cover potato in a saucepan with 2 inches cold water and add 1/2 teaspoon salt.
- Bring to a boil, and cook until tender, about 5 minutes.
- Drain, and let cool.
- Puree roe, potato, and lemon juice in a food processor.
- With machine running, add oil and process until smooth.
- Season with pepper.
- The dips here are accompanied by spring produce, but nearly any vegetable can be used in a platter of crudites.
- Serve tender vegetables, such as celery, snap peas, and baby carrots, raw; broccoli, green beans,and cauliflower are better (and lose little nutritional value) when blanched for 2 to 3 minutes in boiling water and then shocked in an ice-water bath.
- YELLOW SPLIT PEA DIP
- (Per 1/4-cup serving)
- Calories: 124
- Saturated Fat: .5g
- Unsaturated Fat: 3g
- Cholesterol: 0mg
- Carbohydrates: 17g
- Protein: 6.54g
- Sodium: 408mg
- Fiber: .2g
- TARAMASALATA
- (Per 1/4-cup serving)
- Calories: 101
- Saturated Fat: 1g
- Unsaturated Fat: 4.6g
- Cholesterol: 136mg
- Carbohydrates: 3.3g
- Protein: 8.4g
- Sodium: 104mg
- Fiber: .2g
