Sweet peas with escarole, onions and mint

1 Servings

Ingredients

Quantity Ingredient
2 cups Pearl onions,; peeled (1/2 pound)
1¾ cup Vegetable stock or chicken stock
2 tablespoons Butter
2 tablespoons Flour
3 cups Cleaned and quartered white mushrooms; (2 pound)
4 cups Escarole, cleaned and roughly chopped; (4 ounces)
2 cups Shelled peas; (10 ounces)
¼ cup Chopped fresh mint
¾ teaspoon Kosher salt
⅛ teaspoon Freshly ground black pepper

Directions

Place the onions in a small saucepan with the vegetable stock. Bring to a boil, turn the flame down to low, cover, and simmer until tender but not mushy, 10 -12 minutes. Set aside.

Make a beurre manie (kneaded butter): In a small dish, use your fingers to make a paste of the remaining butter and flour. Reserve.

In a 10-inch lidded skillet or saucepan melt 1 tablespoon of the butter over medium-high heat. Add the mushrooms and cook until browned, 3-5 minutes. Add the escarole and toss until wilted. Add the peas, mint, onions and onion broth to the skillet. Season with salt and pepper, and whisk the beurre manie into the cooking liquid. Cover and cook until the peas are tender and the sauce has thickened, about 4-5 minutes. Serve.

Yield: 4-6 servings

Recipe By :CHEF DU JOUR MICHAEL ROMANO SHOW#CJ9267 Posted to MC-Recipe Digest V1 #298 Date: Tue, 12 Nov 1996 08:49:38 -0500 From: Meg Antczak <meginny@...>

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