Each serving provides an excellent source of vitamin C and a good source of folate and fiber.
Recipe adapted from the Produce for Better Health Foundation.
| Prep 40 min |
Cook 20 min |
Total Time 60 min |
1 tablespoon plus 2 teaspoons olive oil
1 pound fresh pearl onions
1 pound fresh green peas (shelled)
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh tarragon leaves (chopped)
Bring a large pot of water to a rapid boil. Fill a large bowl with ice and water.
Blanch the pearl onions by cooking them in the rapidly boiling water for about 1 minute.
Remove the onions from with a strainer or slotted spoon, then plunge them into the bowl of ice water to stop the cooking process.
Drain the bowl, then remove the skins from the onions.
In 12-inch nonstick skillet, heat olive oil on medium-high.
Add onions to skillet and cook until browned (about 6 to 7 minutes).
Add peas, water, salt, and black pepper.
Bring water to a simmer, cover, and cook until onions and peas are tender (about 3 or 4 minutes).
Stir in tarragon and spoon into serving bowl.
