Peas cooked in Sherry


1 1/4 lb/600 g frozen peas
2 tomatoes
2 potatoes
2 onions
2 cloves of garlic
2 tbsp. olive oil
1/2 bay leaf
a little thyme
freshly ground pepper
4 fl oz/100 ml dry sherry
4 oz/ 100 g Jamon Serrano
Parma ham or Black Forest ham
Cookign time about 45 minutes
Approx. 300 kcal = 1255 kj


Place the peas in the moistened RÖMERTOPF. Skin and slice the tomatoes. Peel the potatoes and dice finely. Add both to the peas and mix the vegetables well. Dice the garlic and the onions. Heat oil in a frying pan, quickly fry the onions and the garlic; then add them to other vegetables in the RÖMERTOPF. Sprinkle with the spices and pour in the sherry. Dice the ham and arrange on top. Close the lid.

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