Courtesy of Delilah’s Farm Report
1/2 pound black eyed peas (sorted to remove any twigs, stones, or foreign objects) and soaked overnight
1/2 onion, left whole
2 cloves garlic left whole
2 tablespoons olive oil
1/2 cup onion, diced small (about 1/4 inch)
1/4 cup celery, diced small (about 1/4 inch)
2 cloves garlic, minced
1 cup diced parsley root, diced large (about 3/4 inch)
1 teaspoon salt
1/2 teaspoon pepper
4 cups vegetable or chicken broth
1/4 cup chopped parsley greens
- Put pre-soaked black-eyed peas (which are actually a bean), 1/2 onion, and garlic cloves in a stockpot; cover with water to an inch above beans. Bring to a boil.
- Reduce heat, cover and simmer until beans are tender—1 to 1 1/2 hours. Drain and set aside. (This can be done a day before.)
- Heat oil in a large saucepan. Add diced onion, celery, and minced garlic. Sauté until translucent, about 3 minutes. Add parsley root, salt, and pepper. Sauté for an additional 5 minutes.
- Add beans, stir to coat. Add broth and bring to a boil. Simmer until celery root is tender, about 15 minutes. Ladle into bowls and top with parsley greens.
Serves 6. Prep time, 20 minutes; cook time, 1 1/2 hours.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com