Pea Puree With Carrots
(recipe is from Sale & Pepe magazine, Serbian issue for December 2009)
400 g peas
80 g bacon
8 small carrots
1 small red onion
1 tsp sugar
1 Tbsp apple vinegar
vegetable stock (as and if needed)
ground black pepper
Cook peas in boiling salted water. Drain, puree and season to taste. Keep warm.
Julienne carrots, zucchini and red onion. Melt some butter in a pan and fry carrots and onion on it for a few minutes. Season to taste and if needed pour some vegetable stock. Add zucchini, cover and cook for another few minutes. Add sugar, vinegar, salt and pepper and saute until soft. At the end of sauteing stir in a couple of chopped mint leaves. In a separate pan fry sliced bacon.
Serve vegetables on top of a pea puree with some bacon.