WebCook for 12–15 minutes or until the celeriac is tender. Add the peas and cook for 1 minute or until soft. Remove from the heat and add the watercress and …
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WebAdd the celeriac and 1.5 litres of the reserved stock+ and bring to the boil. Cook for 12–15 minutes or until the celeriac is tender. Add the peas and cook for 1 …
WebAdd rinsed split peas, broth, water and sage. Increase heat and bring to a boil. Reduce heat to low and cook 30 minutes, or until peas are tender. Purée half the soup in a blender, …
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WebWash and drain the peas in a colander. In a small skillet, saute onions and garlic in oil over medium heat until soft, about 3 …
WebAdd the celeriac and 1.5 litres of the reserved stock+ and bring to the boil. Cook for 12–15 minutes or until the celeriac is tender. Add the peas and cook for 1 minute or until soft. …
WebInstructions. Wash the peas and drain. In a large pot or Dutch oven, saute onions and garlic in 2 teaspoons of oil over medium heat until soft, about 4 to 5 minutes. Add the peas, carrots, ham hock and chicken …
WebAdd the ham hocks (or ham bone, if using), split peas, broth, bay leaf, thyme, oregano, basil and pepper. Secure the lid on the pot. Close the pressure-release valve. Select “Manual” and set the pot at …
WebMelt the butter in a large, heavy pot (about 4 quarts) over medium heat. Add the onion, celery, and carrots, and cook until the onions are soft. Add the bay leaves, thyme, and season with salt and pepper. …
WebDirections. In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a …
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WebStir in ham hocks, black-eyed peas, chicken broth, collard greens, celery, and bay leaves. Cover and cook until ham hocks and peas are very tender, about 4 …
WebStep 6. Using a slotted spoon, transfer ham hock to a cutting board; let sit until cool enough to handle, about 5 minutes. Using same spoon, transfer carrots and onion to a blender or food
WebInstructions. Place peas in slow cooker, push ham in. Scatter all ingredients around the ham bone, then pour over water. Slow cook 8 to 10 hours on LOW or 6 hours on HIGH. (Or 2.5 hours on low on stove, 1 …
WebMethod. For the ham hocks, put the ham into a deep saucepan, add all the other ingredients for the ham hock and cover with water. Bring slowly to the boil, then simmer …
WebWhen the ham is tender enough to pull into shreds, it is ready. STEP 2. Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), …
WebDirections. In a large heavy pot, brown the ham hock in the oil over medium high heat, turning occasionally, until golden, about 8 minutes. Stir the onions, garlic, and …
WebInstructions. Cut the cauliflower into 4-5 pieces. Place them in your slow cooker or pressure cooker. Add in the ham hock, bay leaves, nutmeg and broth. If the …