Onion saffron sweet pea relish with orange zest
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Vidalia onions, quartered and sliced | |
| 1 | teaspoon | Garlic salt, with parsley |
| ½ | teaspoon | Saffron threads |
| 2 | teaspoons | Safflower oil |
| ½ | teaspoon | Freshly ground black pepper, or to taste |
| 2 | Pieces orange zest, 2-inch strip, minced | |
| 1 | Orange, juiced | |
| 1⅓ | cup | Fresh peas, or frozen |
Directions
Prepare the onion and sprinkle with the garlic salt. Set aside and prepare other ingredients. Set small skillet or min-wok over medium heat. Add the saffron and toast until the threads are brittle, about 1 to ½ minutes.
Crush a bit with back of spoon and add the garlicky onion and oil, season with pepper; saute the onion for about 4 minutes; add the peas, stir.
Continue to saute until the onion is a golden brown. Reduce heat to lowest; add the orange zest and the juice; toss continuously until the relish cools a bit. Serve as a relish with potatoes, or pasta, or other vegetables (asparagus or cauliflower).
McServing: 81½ cals (26⅒% ff) 2⅗ g fat. Posted by Pat Hanneman on eat lf.
For related recipes see: Pasta e Verdura: 140 vegetable sauces; by Jack Bishop (1996) HarperCollins.
Recipe by: Hanneman 1997 Riverside Posted to Digest eat-lf.v097.n164 by Kitchen PATh <phannema@...> on Jun 26, 1997
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