Pease Pottage

• 2 tablespoons sunflower oil
• 1 medium onion, chopped
• 1 medium carrot, scrubbed and chopped
• 1 medium parsnip, peeled and chopped
• 12 cup split peas
• 3 34 cups vegetable stock (homemade is best)
• 1 bay leaf
• 12 teaspoon dry mustard
• 2 teaspoons japanese gomashio
• 14 teaspoon fresh black pepper, ground

1. Heat oil on med-high in large saucepan and fry onions until just soft.
2. Add carrot, parsnip and peas.
3. Cook about 5 minutes, stirring so not to burn.
4. Blend in stock, bay leaf, and mustard.
5. Bring to a boil and cover.
6. Lower heat immediately and simmer for 1 hour, stirring occasionally.
7. When done, add gomashio and pepper.

sunflower oil, onion, carrot, parsnip, peas, vegetable stock, bay leaf, mustard, japanese gomashio, fresh black pepper

Taken from www.food.com/recipe/pease-pottage-122818 (may not work)