Onion Saffron Sweet Pea Relish with Orange Zest

Categories: Eat-lf | Side dishes | Vegetables

Serves: 4 Servings

Ingredients:

2 Vidalia onions, quartered
-and sliced
1 ts Garlic salt, with parsley
1/2 ts Saffron threads
2 ts Safflower oil
1/2 ts Freshly ground black pepper,
-or to taste
2 Pieces orange zest, 2-inch
-strip, minced
1 Orange, juiced
1 1/3 c Fresh peas, or frozen

Instructions:
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 1/2 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: 81.5 cals (26.1% ff) 2.6 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 on Jun 26, 1997

Previous: Onion Rye Bread | Next: Onion Salad