1lb. dried yellow split peas, rinsed
3 medium carrots, peeled and sliced into rounds
1 medium parsnip, diced
1/4 cup sun-dried tomatoes, chopped
1 1/2 teaspoon salt
1lb. fresh ground pork
1/2 cup bread crumbs
1 large shallot, diced
olive oil
6-8 cups water
1 cup light sour cream |
Rinse the split peas, place them in the slow cooker. Layer carrots, parsnips, sun-dried tomatoes and 1 teaspoon salt on top of the peas. Do not stir.
Mix ground pork, bread crumbs, shallot, and 1/2 teaspoon salt in a medium bowl. Form into balls. Brown in a small amount of olive oil in skillet.
Place in slow cooker. Add water. Cover and cook on low for 6-8 hours or on high for 4-5 hours, adding water as needed to achieve desired consistency.
Stir in sour cream immediately before serving. |