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Pearl Onions with Tiny Peas
Source: Enlitened Kosher Cooking by Nechama Cohen

Peas and pearl onions seasoned with garlic and leeks.

Rating:
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 65.9
Total Carbs 9.9 g
Dietary Fiber 2.4 g
Sugars 0.3 g
Total Fat 1.5 g
Saturated Fat 0.2 g
Unsaturated Fat 0.2 g
Potassium 0.0 mg
Protein 2.0 g
Sodium 10.3 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

8 oz  Peas, baby, frozen
8 oz  frozen white pearl onions
0 1/4 cup  cold water
2 tsp  olive oil
0 1/2 cup  chopped leeks
2 cup  garlic cloves, chopped
0 1/4 tsp  spearmint, dried
0 1/4 tsp  dried dill weed
1 pinch  salt and pepper
Directions
  1. Pour peas and onions into medium saucepan, add water and boil.
  2. Reduce heat and simmer until vegetables are tender, 8-10 minutes.
  3. Drain and set aside.
  4. In the same dried saucepan, heat olive oil, add leeks and onion.
  5. Cook until the leeks and onions start to brown, stirring occasionally.
  6. Add garlic (3 cloves, peeled and minced) - optional, and a few drops of water; the mixture will start to brown.
  7. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
  8. Add the vegetables to the saucepan, stirring to combine, and then add herbs.
  9. Season to taste with salt and pepper.

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