Yellowsplit Pea Puree

1. Cook split peas, vegetable stock, onion, carrot, turnip, parsnip, marjoram, thyme, and salt together.

2. Cook for two hours; drain.

3. Mash in blender.

4. Fry minced onion in butter until lightly browned; add flour.

5. Add to mashed vegetables.

6. Beat until smooth.

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Nutrient	Quantity
Total fats	16.5498 g
Protein	14.826 g
Carbohydrates	91.2096 g
Energy	543.5035 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1652 g
Water	1720.9358 g
Aspartic acid	1.0315 g
Calcium, Ca	316.77 mg
Lutein + zeaxanthin	350.1825 g
Fiber, total dietary	17.2714 g
Carotene, beta	12091.171 g
Niacin	6.3762 mg
Vitamin A, RAE	1229.9005 g
Arginine	1.1917 g
Riboflavin	0.6524 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total polyunsaturated 15:0	0.0133 g
Fatty acids, total saturated 20:1	0.0201 g
Glutamic acid	2.3689 g
Sodium, Na	4096.1835 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0514 g
Total lipid (fat)	16.5498 g
Manganese, Mn	1.9811 mg
Fructose	3.1658 g
Proline	0.403 g
Fatty acids, total saturated 16:0	1.661 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.053 g
Sucrose	11.218 g
Choline, total	32.9839 mg
Sugars, total	28.876 g
Serine	0.4729 g
Fatty acids, total saturated 10:0	0.0398 g
Fatty acids, total saturated 18:0	0.7721 g
Vitamin B-6	0.7693 mg
Selenium, Se	6.7379 g
Ash	14.5917 g
Fatty acids, total saturated 18:1 undifferentiated	5.6987 g
Pantothenic acid	2.6326 mg
Phenylalanine	0.4743 g
Copper, Cu	0.9647 mg
Betaine	0.672 mg
Thiamin	1.0199 mg
Methionine	0.2403 g
Iron, Fe	3.4644 mg
Carbohydrate, by difference	91.2096 g
Phosphorus, P	487.506 mg
Folate, total	183.671 g
Lycopene	94.1 g
Alanine	0.5445 g
Valine	0.508 g
Fatty acids, total saturated 18:2 undifferentiated	6.5428 g
Glycine	0.5341 g
Carotene, alpha	5299.2 g
Glucose (dextrose)	5.631 g
Fatty acids, total saturated 14:0	0.0746 g
Zinc, Zn	3.4854 mg
Isoleucine	0.4216 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	6.7191 g
Leucine	0.6968 g
Tocotrienol, alpha	0.0768 mg
Vitamin A, IU	24584.464 IU
Folate, DFE	183.671 g
Tryptophan	0.1747 g
Vitamin C, total ascorbic acid	60.5133 mg
Phytosterols	28.36 mg
Fatty acids, total polyunsaturated 18:1 c	0.0663 g
Starch	1.8304 g
Tyrosine	0.3711 g
Vitamin K (phylloquinone)	57.7366 g
Fatty acids, total saturated	2.6536 g
Histidine	0.2687 g
Fatty acids, total monounsaturated	5.7847 g
Threonine	0.5568 g
Folate, food	183.671 g
Cryptoxanthin, beta	0.105 g
Vitamin E (alpha-tocopherol)	2.901 mg
Magnesium, Mg	126.4515 mg
Lysine	0.4262 g
Potassium, K	1653.111 mg
Cystine	0.2447 g
Fluoride, F	5.856 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Carrot	1	52.48	12.2624	0.3072
Onion	1	64	14.944	0.16
Vegetable stock	6 cups	66.3	12.3318	0.9282
flour	2 tablespoons	72.285	15.8257	0.2804
thyme	0.25 teaspoon	0.202	0.0489	0.0034
turnip	1	17.08	3.9223	0.061
marjoram	0.25 teaspoon	0.4065	0.0908	0.0106
parsnip	1	99.75	23.9267	0.399
pea yellow	2 cups	0	0	0