| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 6 |
|
Pearl onions |
| 1 |
ts |
Olive oil |
| 1 |
c |
Shelled green peas |
| 9 |
sm |
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 |
sm |
Mint leaves |
| 2/3 |
c |
Tarragon-flavored vinegar |
| 1/2 |
c |
Water |
| 1 |
ts |
Mustard seeds |
| 1 |
ts |
Mixed peppercorns |
| 1/2 |
ts |
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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