Pea and horseradish puree
This old recipe has been kept for generations and passed on in the Delnice family Bukovac, so it came into my hands. For about eighty years, it has not changed in any detail, so in this original family edition I present it here as well. It is an unusual but tasty side dish to various types of meat, and it will appeal, especially to you, who love peas and horseradish
Preparation steps
- Boil the peas and puree them, using the water in which they are cooked. Save part of the peas for decorating. Save the rest of the water for soaking. (Instead of cooking, peas can also be sautéed in a little onion and garlic and strained again. In that case, plain water is used for soaking)
- Grate fresh horseradish or use horseradish from a jar
- Fry the sugar in warm oil until golden brown. Add flour, stir, then add grated horseradish, vinegar and cover with a little water from cooking peas and simmer until a thick sauce is obtained.
- Stir the prepared pea puree into the sauce, add salt and pepper, and cover and cook for ten minutes at a lower temperature. When serving, decorate the puree with preserved peas.
Serving
You can serve this distinctive and tasty puree, attractive colors with various roasted or breaded meats.
