Snert

OK, so it wasn’t textbook snert, but it sure enough hit the spot.  We’re talking Dutch pea soup, that’s right, and what better remedy for the cold weather and strong winds than a bowl of snert?  Rhetorical, I know.

And with the new pressure cooker, we’re talking snert in just minutes!

Here’s what’s what:

Saute sliced kielbasa in about a tablespoon of canola oil.  After a couple of minutes, add a cup of dried, split green peas, one chopped onion, one chopped celery stalk, 1/2 a chopped and peeled carrot, a small handful of chopped parsley, freshly ground black pepper to taste, and three cups of water.  Turn the pressure cooker to high pressure, seal it, and set the timer for nine minutes.  You don’t need to add salt becase the kielbasa has plenty.  After the timer goes off, release pressure and open the lid when you hear it click.  Place in bowls.  Done.

Prep: 3 minutes.

If you can get kielbasa from Chicopee, MA, do so.  The commercial brands are dreadful.

This dish should be accompanied by fresh rye bread from a local bakery, a blazing fire, and Buffalo Trace white dog corn mash.

As they say in Holland: Het eten is klaar!

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