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Greek · Side
Heirloom Carrot Fava
Yellow split peas cooked down with onion and golden carrots until they collapse, then whipped with a generous amount of olive oil and lemon into a velvety purée. Served under a topping of caramelized carrot, pearl onion and thyme.
- YieldMakes about 1.5 litres (6 to 7 cups)
- Hands-on1 h
- Total1 h 45 min
- Difficulty
Ingredients
Fava
- 120 mlextra-virgin olive oil, 1/2 cup, for cooking
- 1medium yellow or Vidalia onion, chopped
- 2heirloom carrots, preferably yellow to orange, peeled and coarsely chopped
- 1 clovegarlic, chopped
- 400 gyellow split peas, 2 cups
- 2 Lwater or vegetable stock, 8 to 10 cups, added gradually
- 2 leavesbay leaves
- to tastesea salt
- 60 mlfresh lemon juice, strained juice of 1 lemon
- 120 mlextra-virgin olive oil, at least 1/2 cup, more as needed, for pureeing
Topping
- 80 mlextra-virgin olive oil, 1/3 cup
- 2heirloom carrots, cut into 6 mm dice
- 10pearl onions or shallots, 10 to 12 pearl onions or 8 shallots, peeled
- 2 clovesgarlic, crushed with the side of a knife
- 5 sprigsfresh thyme, 4 to 6
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