Onion Saffron Sweet Pea Relish With Orange Zest
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Eat-lf, Side dishes, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | Vidalia onions, quartered | |
| and sliced | ||
| 1 | t | Garlic salt, with parsley |
| 1/2 | t | Saffron threads |
| 2 | t | Safflower oil |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 302.4mg
Potassium: 172.2mg
Carbohydrates: 11.8g
Fiber: 2.9g
Sugar: 4.6g
Protein: 13.9g