Yield: Yields about 7 cups
These potatoes are the perfect accompaniment to Six-Spice Braised Short Ribs.
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Just made this to go with the six-spice braised ribs, and it was wonderful. It's always nice to have a special accompaniment to ribs - I'd been looking for a barley ragout, but this was definitely interesting enough. The flavour was subtle and complex, and many guests commented on how it was so much more than a side-dish - a show-stopper in its own right. I was a little confused about the yellow split peas; they browned fine and were good in the mash, but you did mean the dried ones, right? So of course they weren't fully cooked... my guests thought they were nuts. Not unpleasantly hard, and they added an interesting smoky flavour, but I just wasn't sure I was doing it right. When I checked the 'ingredients' list all I saw was peas... which then told me how to use fresh green peas. :)
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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