The Whole Vegetable: Sophie Gordon's baked split pea, sweet potato and rosemary stew recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Whole Vegetable Sophie Gordon’ s baked split pea sweet potato and rosemary stew recipe By You Magazine - January 2, 2022 This recipe goes against the grain, quite literally, by baking split peas with sweet potatoes plus a subtle umami hit from the mushrooms. Issy Croker SERVES 6 200g dried split peas, soaked for at least 2-4 hours 800ml-1 litre (approx) vegetable stock Salt and pepper Oil, for frying 1 large onion, finely chopped 1 large carrot, finely chopped 2 stalks of celery, leaves included, finely chopped 1 large leek, sliced lengthways, roughly chopped 500g (approx) button mushrooms, thinly sliced 2 tbsp soy sauce or tamari 1 large sprig of fresh rosemary, finely chopped (or 2 heaped tsp dried) plus a tad extra for sprinkling 1 small-medium sprig of fresh thyme, finely chopped (or 1 heaped tsp dried) 2 tsp dried oregano 4 cloves of garlic, crushed or finely chopped 2 tbsp balsamic vinegar 2 medium sweet potatoes Apinch of dried chilli flakes Preheat the oven to 210C/190C fan/gas 6 1⁄2. Place the split peas in a pot along with 750ml of your vegetable stock. Bring to the boil, then lower to a simmer to allow the split peas to become tender. This should take around 20 minutes. Once cooked, season with salt and pepper and set aside. Drizzle a dash of oil into a medium pan over a medium heat, and cook your onion, carrot, celery and leek until soft and fragrant. In a separate pan, over a low heat, cook your mushrooms in 2 tablespoons of soy sauce or tamari. They’ll start to soften and become a slightly darker brown. Remove from the heat and set aside. To the onion, carrot, celery and leek, add your rosemary, thyme, oregano and garlic. Continue to cook for a further few minutes. You can add a dash of water if your pan is drying up. Once fragrant, add the balsamic vinegar, and season with salt and pepper to taste. Mix together your split peas, mushrooms and onion mixture, then put into a large baking dish with another 50ml of the stock. To prepare the sweet potatoes, wash them well then, using a sharp knife, peeler or mandoline, create thin slices (no larger than 1cm thick). Start to layer your sweet potatoes on top of the split pea mixture, season again with salt and pepper if necessary, and add the chilli flakes and remaining rosemary. Put this into the oven on a middle shelf and bake for about 40-50 minutes. The liquid will start to disappear and the split peas will become even softer. The top will start to brown and the potatoes will cook through. You can use the remainder of your stock (approx 200ml) to add gradually to the dish if it’s starting to look a little dry, and to prevent the potatoes on top from burning. Remove from the oven and allow to sit for a few moments before serving. Now buy the book and try all the recipes The Whole Vegetable by Sophie Gordon will be published by Penguin Michael Joseph on 6 January, price £25. To pre-order a copy for £21.25 until 16 January, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved