Pea stew with semolina noodles

Name: Pea stew with semolina noodles
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g dried peas; 1/2 potty or 1 teaspoon dried. Marjoram; 2 Bay leaves; 2 TEASPOONS Vegetable broth (instant); 400 g Potatoes; 250 g Carrots; 3 medium-sized onions; 2 TABLESPOONS Oil; 7-10 Tbsp sugar, salt, pepper; 1 TABLESPOON butter/margarine; 60 g Semolina; 2 TABLESPOONS grated parmesan cheese; 1 Egg; 7-10 Tbsp grated nutmeg

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g dried peas
1/2 potty or 1 teaspoon dried. Marjoram
2 Bay leaves
2 TEASPOONS Vegetable broth (instant)
400 g Potatoes
250 g Carrots
3 medium-sized onions
2 TABLESPOONS Oil
7-10 Tbsp sugar, salt, pepper
1 TABLESPOON butter/margarine
60 g Semolina
2 TABLESPOONS grated parmesan cheese
1 Egg
7-10 Tbsp grated nutmeg

Directions

1
Soak peas in approx. 1 l cold water overnight if possible
2
Wash the marjoram. Boil peas with liquid, bay leaf, 1/4 l water, 1 tsp broth and half marjoram. Cook for about 45 minutes
3
Peel and wash the potatoes and carrots. Cut both into small pieces. After about 30 minutes add to the stew and cook
4
Peel onions and cut them into rings. Steam in hot oil for about 5 minutes. Sprinkle with 1 tablespoon of sugar. Melt the sugar
5
Bring 1/4 l water, 1 teaspoon broth and fat to the boil. Stir in semolina and cheese, bring to the boil. Remove from heat. Stir in egg, season. Cut off the cams. Let simmer in low boiling salted water. Puree stew lightly if necessary, season to taste. Serve with dumplings, onions and the rest of the marjoram