| 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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“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”