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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Pearl Onions with Peas and Leeks

Source: Enlitened Kosher Cooking by Nechama Cohen

Pearl onions and baby peas simmered with mint and dill.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	66.4

Total Carbs	9.2 g

Dietary Fiber	2.3 g

Sugars	0.3 g

Total Fat	1.7 g

Saturated Fat	0.2 g

Unsaturated Fat	0.2 g

Potassium	13.4 mg

Protein	1.9 g

Sodium	9.8 mg

Dietary Exchanges 1.7 Fat, 0.8 Vegetables, 0.3 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

8.0
8 oz Peas, baby, frozen 8.0
8 oz frozen white pearl onions 0.25
0 1/4 cup cold water 2.0
2 tsp olive oil 0.5
0 1/2 cup chopped leeks 2.0
2 each medium garlic cloves 0.25
0 1/4 tsp spearmint, dried 0.25
0 1/4 tsp dried dill weed 1.0
1 pinch salt and pepper

Directions

Pour peas and onions into medium saucepan, add water and bring to a boil.
Reduce heat and simmer until vegetables are tender, 8-10 minutes.
Drain and set aside.
In the same dried saucepan, heat olive oil.
Heat 2 tablespoons oil together with cooking spray in a large non-stick skillet, over medium heat for a few seconds.
Add the leeks and onions, stir and lower heat.
Add garlic (3 cloves, peeled and minced) - optional, and a few drops of water; the mixture will start to brown.
Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
Add the vegetables to the saucepan, stirring to combine, and then add herbs.
Season to taste with salt and pepper.