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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetables 4 Servings

INGREDIENTS

6 Pearl onions
1 t Olive oil
1 c Shelled green peas
9 Carrots, 1/2 pound each
cut into 3-inch pieces
1 1/2 c Small mushrooms
1 1/2 c Fresh shiitake mushrooms
stems removed
12 Parsley sprigs
8 Mint leaves
2/3 c Tarragon-flavored vinegar
1/2 c Water
1 t Mustard seeds
1 t Mixed peppercorns
1/2 t Salt

INSTRUCTIONS

Drop onions into a saucepan of boiling water; return to a boil. Drain;
rinse under cold water. Drain and peel.  Heat oil in a nonstick skillet
over medium heat. Add onions; saute 5  minutes. Add peas and carrot
pieces; saute 5 minutes or until  crisp-tender. Remove from heat; stir
in mushrooms, parsley, and mint.  Spoon vegetable mixture into a
shallow dish or glass bowl; set aside.  Combine the vinegar and the
next 4 ingredients (vinegar through salt)  in a small saucepan; bring
to a boil. Pour over vegetables; cover and  marinate in refrigerator at
least 2 hours. Yield: 4 servings (serving  size: 1 cup).  Per serving:
161 Calories; 2g Fat (12% calories from fat); 6g  Protein; 33g
Carbohydrate; 0mg Cholesterol; 624mg Sodium  Serving Ideas : Serve with
a slotted spoon.  Recipe by: Cooking Light, April 1995, page 118
Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.

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