vegetable - peas, onion, mushroom
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Peas and Onion
A tasty harmony and welcome change .
serves 4
750 g. unshelled peas
or about 300 g. frozen
1 sm. onion
or 2 shallots
1 t. butter
2 t. cream, evaporated milk or crème fraiche
Remove the peas from the shell. Chop the onion coarsly and sauté in the butter over low heat for a few minutes. Pour over a little
hot water (just enough to almost cover the peas) bring to the boil and cook over low heat for 5 to
7 minutes until tender. Stir in the cream and serve.
Note: if you can find tiny pearl onions, these are preferable. Blanch a small handful of them in boiling water for a
minutes. Plunge in cold water. The peel will come away very easily.
Variation: Add thinly sliced mushrooms. (Sauté with the onion.)
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant