© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Iberian Foods
2 carrots, finely chopped
2 leeks finely chopped
200 grams shelled peas
50 ml milk
8 slices of sobrasada (soft red mallorcan sausage)
Put a little oil in a saucepan and sauté the carrots and leeks. Add the peas and enough water to cover, then simmer the vegetables until soft. Drain and purée the vegetables in a blender with the milk. Return the purée to the saucepan and cook for approximately 15 minutes until the sauce has thickened.
Fry (or grill) the sobrasada and put on a plate. Top each with a fried (or poached egg) and a generous spoonfull of the vegetable purée.