Pea Mash with Roasted Root Vegetables

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 C - if using whole peas, it is a good idea to soak them overnight in cold water 🥕✨

Cook the peas. Drain the peas and cook them in water according to the package instructions - cook precooked peas for about 10 minutes, split peas for about 25 minutes over medium heat

Cut the vegetables. Cut the carrots and celery into larger pieces

Roast the vegetables. Place the chopped vegetables in a baking dish, drizzle with olive oil, season with salt, and roast in the preheated oven for about 15 minutes

Cut the onion. Cut half of the onion into wedges and the other half into small dice

Slice the garlic. Slice the garlic into thin slices

Fry the onion wedges. Fry the onion wedges in oil until golden over medium heat for about 3-4 minutes, then set aside

Saute the onion and garlic. In the same pot, saute the diced onion with the garlic in butter over medium heat for about 2-3 minutes, until softened

Add the spices. Add the caraway seeds and marjoram and saute over medium heat for about 1 minute to release their aroma

Cook the puree. Add the cooked peas, bouillon dissolved in water (or use stock instead, if you have it), and cook over medium heat for about 5 minutes

Blend the puree. Blend the pea mixture until smooth

Briefly cook the peas. Briefly cook the peas in boiling salted water for about 30 seconds over high heat

Serve. Serve the pea puree with roasted vegetables 🥕🍽️✨