Pea Mash

Instructions

• 1
  Peel the onion, cut one half into crescents and the other half roughly. Place the crescent-cut part into a small saucepan, add two tablespoons of lard, and let it simmer slowly the entire time you prepare the pea mash. The onion will gradually soften and eventually turn irresistibly golden brown.
• 2
  Sort through the peas and remove any impurities or foreign objects. Rinse them in a colander, pour them into a pot, add a small pinch of salt, cover with 500 ml of cold water, and bring to a boil slowly, uncovered.
• 3
  Once the peas are gently boiling, skim off the foam with a spoon. Cover the peas and cook very slowly for 45 minutes; after 30 minutes, add the remaining salt and give it a quick stir.
• 4
  Halfway through the cooking time of the peas, heat the remaining half tablespoon of lard in another saucepan and let the roughly chopped half of the onion soften in it. When the onion is soft, sprinkle it with flour and stir for about a minute more, the flour will briefly foam, then the foaming will subside. Then add the broth, mix thoroughly, and let it simmer almost imperceptibly for the rest of the time until the peas are cooked. Stir gently occasionally to prevent the flour from burning. Now you have three saucepans occupied, all simmering slowly, and you basically have no work with them.
• 5
  Once the peas and thickened broth are cooked, mix them together. Add the pressed garlic, marjoram, mix thoroughly, and let it cook for another minute to reduce the sharpness of the garlic. Finally, pass everything through a sieve, it's best done with a wooden spoon, the back of a spoon, or the back of a small ladle.
• 6
  Reheat the mash, as it will cool down during sieving. On a plate, pour over the slowly roasted onion and accompany it with, for example, a fried egg, bread, and a pickled cucumber.