Erbsbrei: German Mashed Pea & Potato Puree
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One of my all time favorite requests for lunch at Oma Sieghilde’s house would be this simple, yet amazing dish of mashed peas and potatoes or Erbsbrei. Oma always served it with a healthy helping of crisp-fried, hand-cut bacon lardons or “Grieben” and lots of Sauerkraut. Additionally, she would warm some Wiener or Frankfurter sausages to make the meal complete and serve glasses of fresh milk (or in her case buttermilk) with it. I never liked drinking buttermilk on its own and I really only use it for baking. Erbsbrei also freezes beautifully and makes for great leftovers. So yes, this is basically glorified baby food for grown ups, but so what. 😉 I love it, husband hasn’t complained that he doesn’t, so this will keep finding its way onto our dinner plates as a result.
Oma Sieghilde’s Collection Of Recipes
Please also check out some of my other grandma’s recipes! She is one of the main reasons why I started this blog anyways.
- Kasslersuppe: Super simple, easy soup with brined, smoked pork chop
- Klößchen: Homemade potato dumplings sautéed with eggs, served with bacon and caramelized onions
- Kohlrouladen: Beef-stuffed cabbage
A Glass Of Milk Or A Glass Of Wine With That?
Rustic, German food is what I love so much when the temperatures get cooler again. And with Fall finally settling into Kansas City, this is the perfect meal to get all cozied up inside with. If you’re not a milk or buttermilk drinker (the drink pairings my grandma would pick 😉 No, that was not a trick question up there), then try this palate-cleaning, sparkling Grüner Veltliner wine by Austria’s Schlumberger winery instead. Schlumberger has been making sparkling wine using the Champagne method since 1842, and is the oldest sparkling wine producer in Austria. Fill out this form to find out availability in your area.
Coming Up: Pumpkin Bread With Quark!
I think by now you are all too familiar with my affection for quark, the German high protein dairy. Next time watch out for an easy and delicious pumpkin bread with a quark filling: super moist, delicious and perfect for Fall. To not miss any posts with new German recipes in the future, go ahead and subscribe to receive weekly emails with new recipes!
Ingredients for about 4 servings:
- 1 c (225 g) dried split peas
- 4 c (1 liter) water
- 4 small potatoes
- 1 bay leaf
- salt and pepper to taste
- bacon grease to enhance flavor (optional)
You will also need:
- Frankfurter or Wiener sausages
- Bacon (cut into lardons and fried crispy)
Peel potatoes, cut into chunks and combine with dried peas, water and bay leaf in a pot. Cover with a lid and bring to a boil. Once boiling reduce heat to low and allow to simmer for 60 minutes.
- Remove any excess water and puree using an immersion blender. Season to taste with salt, pepper and bacon grease (if desired).
- Serve with sauerkraut (I like to sauté some onions and bacon in a deep skillet or pot before adding the sauerkraut), warmed sausages (simply add to the pot of sauerkraut to heat) and crisp-fried bacon. Guten Appetit!