Yield: 4 Servings
|1 teaspoon||Olive oil|
|1 cup||Shelled green peas|
|9 smalls||Carrots, (1/2 pound) each cut into 3-inch pieces|
|1½ cup||Small mushrooms|
|1½ cup||Fresh shiitake mushrooms, stems removed|
|8 smalls||Mint leaves|
|⅔ cup||Tarragon-flavored vinegar|
|1 teaspoon||Mustard seeds|
|1 teaspoon||Mixed peppercorns|
Drop onions into a saucepan of boiling water; return to a boil. Drain; rinse under cold water. Drain and peel.
Heat oil in a nonstick skillet over medium heat. Add onions; saute 5 minutes. Add peas and carrot pieces; saute 5 minutes or until crisp-tender.
Remove from heat; stir in mushrooms, parsley, and mint. Spoon vegetable mixture into a shallow dish or glass bowl; set aside.
Combine the vinegar and the next 4 ingredients (vinegar through salt) in a small saucepan; bring to a boil. Pour over vegetables; cover and marinate in refrigerator at least 2 hours. Yield: 4 servings (serving size: 1 cup).
Per serving: 161 Calories; 2g Fat (12% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 624mg Sodium Serving Ideas : Serve with a slotted spoon.
Recipe by: Cooking Light, April 1995, page 118 Posted to MC-Recipe Digest V1 #406 by igor@... on Jan 28, 1997.