Yield: 4 servings
|2.00 cup||fresh shelled peas|
|1 \N||(or one 10-oz pkg frozen peas)|
|¼ cup||chopped onion|
|1.00 tablespoon||chopped fresh dill|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|¼ cup||toasted walnuts; chopped|
Cook the peas in lightly salted boiling water for 3 to 5 minutes or until tender. Meanwhile, in a saucepan heat butter, and add onion and saute until tender and golden, about 2 minutes. Remove and drain the peas. Place the hot, blanched peas into the pan with the onions. Toss in the dill, season to taste with the salt and pepper. Toss in the walnuts, and serve. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2214 broadcast 08-29-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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