Onion Saffron Sweet Pea Relish with Orange Zest

4 Servings

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Onion Saffron Sweet Pea Relish with Orange Zest Ingredients

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

Instructions for Onion Saffron Sweet Pea Relish with Orange Zest

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

Main Ingredient: OnionsCuisine: Uncategorized