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"As a precocious Norwegian-Canadian kid, I learned to eat these first and then calmly state, 'Those were excellent, but they looked like vomit!' - and would instantly get banned from the table. It was okay, I was full and had eaten the best part of the meal! I'm an adult now, and they're still delicious (but vomitous looking - almost like a thick creamed pea soup, but they taste better). Give them a chance; you will never eat canned peas again!"
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Ingredients1 d 1 h 40 m servings 76 cals
Original recipe yields 8 servings (2 cups)
- Place peas with cold water in a pot; leave to soak for 24 to 48 hours.
- Bring peas to a boil in the soaking water. Reduce heat to low and simmer until peas are very soft, stirring occasionally, about 1 1/2 hours, adding water if needed.
- Stir butter, salt, sugar, and parsley into peas. For thicker peas, add flour and cook and stir until thick, about 5 minutes.
- Cook's Note:
- This is an excellent accompaniment for pork. I like to serve it at Yuletide to add colour. With lingonberries (or cranberries) on the side of the pork it looks beautiful and very Christmas-y.
Per Serving: 76 calories; 4.5 g fat; 8.2 g carbohydrates; 2.1 g protein; 11 mg cholesterol; 326 mg sodium. Full nutrition