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Grey Pea ‘Lollandske rosiner’

At last I had a chance to boil the grey peas. Grey peas was stable food in northern europe before the potato made its way into the kitchens. Since then the use of grey peas have been forgotten. To learn how to cook them, I looked them up in a danish cookbook from 1847 written by Madam Mangor. You might be able to translate it with BabelFish or Google.
But an anarchist live somewhere inside of me, always making me do things a bit different to the recipe.

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Grey peas in their own gravy

I soaked the grey peas overnight well covered in tapwater. Changed the water, brougth to boil and added a pinch of baking soda, then gently boiled for two hours. Now the grey peas was tender and had developed their own gravy. We dined on some of it. Next day the gravy had turned in to jelly, but melted quickly on boiling. They tasted even better the second day. Taste was superior to the yellow peas, and to my surprise with no gas problems.
I hope grey peas will one day be awailable in the ordinary supermarkets – ithey are delicious.

PS. Thanks to Poul, who saved ‘Lollandske rosiner’ from extinction, and to Kirsten, who grew and presented this batch of grey peas to me.

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