PT15M
• Prep Time: 15 Minutes
PT45M
• Cook Time: 45 Minutes
PT1H
• Total Time: 1 Hour
• Difficulty: Novice
• Serves: 6 people
• Cuisine: American
Put the oil and bacon into a 6 qt. pot and cook over medium-high heat until crisp. Remove with a slotted spoon and transfer bacon to a paper towel-lined pl

• 2 Tbsp. extra-virgin olive oil
• 2 slices bacon, minced
• 1 large onion, minced
• 2 ribs celery, minced
• 2 large carrots, peeled and minced
• 1 small celery root, peeled and minced*
• Kosher salt to taste
• 2 Tbsp. flour
• 2 sprigs parsley
• 8 sprigs fresh thyme
• 2 bay leaves
• 1 lb. green split peas, rinsed and drained
• 1 large smoked ham hock or smoked turkey leg
• Freshly, ground pepper to taste

Put the oil and bacon into a 6 qt. pot and cook over medium-high heat until crisp. Remove with a slotted spoon and transfer bacon to a paper towel-lined plate; set aside.

Add onion, celery, carrots, and celery root, season with salt and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook, stirring for 3 minutes.

Add parsley, thyme and bay leaves to the pot along with the peas, ham hock (I used the turkey leg because it's a more milder smokey flavor) and 8 cups water.

Bring to a boil, reduce to low and simmer, covered, until peas are very tender, about 1 hour. Remove and discard thyme sprigs and bay leaves. Add turkey meat if desired. Season with salt and pepper and sprinkle with reserved bacon.