| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Eat-lf, Side dishes, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
|
Vidalia onions, quartered and sliced |
| 1 |
ts |
Garlic salt, with parsley |
| 1/2 |
ts |
Saffron threads |
| 2 |
ts |
Safflower oil |
| 1/2 |
ts |
Freshly ground black pepper, or to taste |
| 2 |
|
Pieces orange zest, 2-inch strip, minced |
| 1 |
|
Orange, juiced |
| 1 1/3 |
c |
Fresh peas, or frozen |
INSTRUCTIONS
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.
Recipe by: Hanneman 1997 Riverside Posted to Digest eat-lf.v097.n164 by
Kitchen PATh <phannema@wizard.ucr.edu> on Jun 26, 1997
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