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         Title: Split Pea Stew   
    Categories: Stews, Vegetarian   
         Yield: 4 Servings   
      
         1 c  Dry yellow split peas;   
              - soaked overnight   
         2    Bay leaves   
         1 ts Sage   
         1 pn Mace; freshly ground   
     1 2/3 c  Brussels sprouts, halved   
       1/2 sm Rutabaga; peeled, diced   
         2    Carrots; peeled, diced   
         1    Parsnip; peeled, diced   
              Salt and pepper; to taste   
      
     Rinse tyhe peas and put them to boil with the herbs, in twice their   
     volume of water. Simmer for 30 minutes or until soft, stirring   
     regularly. Add more water if necessary, but keep the peas thick.   
     Meanwhile, clean and prepare the vegetables. Dice the carrots,   
     parsnips, and rutabaga and cut outer leaves from sprouts. Add all the   
     vegetables to the peas, cover, and simmer very gently until the   
     vegetables are cooked, adding more water as necessary. Season with   
     salt and pepper and a pinch of mace. Serve with sprigs of fresh   
     parsley and a pat of butter.   
      
     Recipe by Vegetarian Food For All by Annabel Perkins   
      
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