Onion Saffron Sweet Pea Relish with Orange Zest

* Exported from MasterCook *

Onion Saffron Sweet Pea Relish with Orange Zest

Recipe By : Hanneman 1997 Riverside
Serving Size : 4 Preparation Time :0:15
Categories : Eat-Lf Side Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Vidalia onions -- quartered and sliced
1 teaspoon garlic salt -- with parsley
1/2 teaspoon saffron threads
2 teaspoons safflower oil
1/2 teaspoon freshly ground black pepper -- or to taste
2 pieces orange zest -- 2-inch strip, minced
1 orange -- juiced
1 1/3 cups fresh peas -- or frozen

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 1/2 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: 81.5 cals (26.1% ff) 2.6 g fat. Posted by Pat Hanneman on eat lf.

For related recipes see: Pasta e Verdura: 140 vegetable sauces; by Jack
Bishop (1996) HarperCollins.


- - - - - - - - - - - - - - - - - -