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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.

Prep Time: 10 minutes
Cook Time: 8 minutes
Difficulty: Easy

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
1/2 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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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 each  medium garlic cloves
0 1/4 tsp  spearmint, dried
0 1/4 tsp  dried dill weed
1 pinch  salt and pepper
  1. Pour peas and onions into medium saucepan, add water and bring to a 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.
  5. Heat 2 tablespoons oil together with cooking spray in a large non-stick skillet, over medium heat for a few seconds.
  6. Add the leeks and onions, stir and lower heat.
  7. Add garlic (3 cloves, peeled and minced) - optional, and a few drops of water; the mixture will start to brown.
  8. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
  9. Add the vegetables to the saucepan, stirring to combine, and then add herbs.
  10. Season to taste with salt and pepper.

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