Peas yellow

20 servings


Go through the peas, rinse and crush. Bring to a boil on a high heat
1. 5 liters of water, pour crushed peas, bring to a boil and cook on a low heat for 2 hours, without stirring, so that the peas do not turn into mush and lose color. Without removing the pan from the heat, pour in the sugar, gently mix and wipe through a sieve into a deep container. Transfer the wiped mash to a saucepan, put on a strong heat and evaporate excess moisture. Mashed potatoes should be lumpy-free, not liquid, but not too thick (the dish is considered ready when the fossa made in the center slowly aligns). Transfer the finished mash to a baking sheet, level, cover with a sheet of parchment paper and leave for 5-6 hours. Cut the well-chilled frozen puree into pieces before serving.