Yield: Yields about 7 cups
These potatoes are the perfect accompaniment to Six-Spice Braised Short Ribs.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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. :)
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?