Onion saffron sweet pea relish with orange zest

Yield: 4 Servings

Measure Ingredient
2 \N Vidalia onions, quartered and sliced
1 teaspoon Garlic salt, with parsley
½ teaspoon Saffron threads
2 teaspoons Safflower oil
½ teaspoon Freshly ground black pepper, or to taste
2 \N Pieces orange zest, 2-inch strip, minced
1 \N Orange, juiced
1⅓ cup Fresh peas, or frozen

Prepare the onion and sprinkle with the garlic salt. Set aside and prepare other ingredients. Set small skillet or min-wok over medium heat. Add the saffron and toast until the threads are brittle, about 1 to ½ minutes.

Crush a bit with back of spoon and add the garlicky onion and oil, season with pepper; saute the onion for about 4 minutes; add the peas, stir.

Continue to saute until the onion is a golden brown. Reduce heat to lowest; add the orange zest and the juice; toss continuously until the relish cools a bit. Serve as a relish with potatoes, or pasta, or other vegetables (asparagus or cauliflower).

McServing: 81½ cals (26⅒% ff) 2⅗ g fat. Posted by Pat Hanneman on eat lf.

For related recipes see: Pasta e Verdura: 140 vegetable sauces; by Jack Bishop (1996) HarperCollins.

Recipe by: Hanneman 1997 Riverside Posted to Digest eat-lf.v097.n164 by Kitchen PATh <phannema@...> on Jun 26, 1997

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