PEAS AND PEARL ONIONS
A handful of fresh mint brightens peas and pearl onions, making this dish an ideal side for a rich meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
- Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately.
DAD'S CREAMED PEAS & PEARL ONIONS
While I was growing up, it was our family tradition to make creamed peas with pearl onions for every Thanksgiving and Christmas dinner. My dad was not a happy camper if he didn't see this dish on the table. It was his favorite! I made it for my own family while our kids were growing up, and now my daughter makes this dish for her family. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, combine the first 7 ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, until onions are tender and most of liquid is evaporated, 8-10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Top with bacon and cashews.
Nutrition Facts : Calories 322 calories, Fat 18g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 783mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 7g fiber), Protein 14g protein.
PROVENçAL ARTICHOKE RAGOUT
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops - about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water.
- Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery. Cook, stirring, until tender, about three to five minutes. Add the red pepper and about 1/4 teaspoon salt, and stir together for three to five minutes until the pepper begins to soften. Add the garlic, and stir together for another minute, until the garlic is fragrant. Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the artichokes, thyme, bay leaf and enough water to cover the artichokes halfway, and bring to a simmer. Add salt and pepper, then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce fragrant. Check from time to time and add water if necessary. Add the lemon juice, taste and adjust salt and pepper.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 643 milligrams, Sugar 4 grams
RAGOûT OF PEARL ONIONS, PEAS AND ARTICHOKES
Categories Onion Side Roast Sauté Quick & Easy Artichoke Pea Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook onions in large pot of boiling water 2 minutes. Drain and cool. Peel onions.
- Preheat oven to 400°F. Transfer onions to rimmed baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until tender and golden, shaking pan occasionally to turn onions and brown, about 35 minutes.
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Add garlic; sauté 1 minute. Add stock; boil until liquid is reduced to 1 cup, about 10 minutes. Add onions, artichokes and peas; simmer until onions and peas are crisp-tender, about 4 minutes. Add 4 tablespoons butter; stir until melted. Season with salt and pepper.
VEAL RIB EYE WITH RAGOûT OF PEARL ONIONS, PEAS AND ARTICHOKES
Steps:
- Place veal in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper. Mix red onion, 4 tablespoons oil and rosemary in bowl. Rub onion mixture over veal. Cover; chill overnight.
- Preheat oven to 400°F. Scrape onion mixture off veal. Heat 2 tablespoons oil in heavy large skillet over high heat. Add veal and brown well on all sides, about 6 minutes. Transfer veal to roasting pan. Roast until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Transfer meat to platter. Let stand 5 minutes.
- Cut meat into 1/2-inch-thick slices. Arrange on plates. Add veal juices to ragout. Bring to simmer. Serve with veal.
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
- Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
- Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 5 grams, Carbohydrate 91 grams, Fat 7 grams, Fiber 23 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 954 milligrams, Sugar 20 grams
PEAS AND ARTICHOKES (GREECE)
Make and share this Peas and Artichokes (Greece) recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil, then add peas, lemon juice, pinch of sugar & chopped dill.
- Cover & cook about 10 minutes, or until peas are tender, then drain & keep warm.
- Cut off root ends of green onions & trim green tops, leaving about 1 inch of green attached.
- In a saucepan heat olive oil & cook onions to soften.
- Cut artichoke hearts into halves or quarters & add to onions.
- Add peas, salt & pepper & cook for 5 minutes, then serve immediately.
More about "ragoût of pearl onions peas and artichokes recipes"
CREAMED PEAS WITH NEW POTATOES AND PEARL ONIONS
From grandmahoneyshouse.com
SPRING RAGOUT - MEAT FREE MONDAY
From meatfreemondays.com
ARTICHOKE, MUSHROOM AND POTATO RAGOûT RECIPE - FOOD NEWS
From foodnewsnews.com
SPRING RAGOUT OF ARTICHOKE HEARTS, FAVA BEANS, PEAS ... - OREGONIAN RECIPES
From recipes.oregonlive.com
FARFALLE WITH ARTICHOKES PEAS FAVAS AND ONIONS FOOD
From wikifoodhub.com
RAGOUT OF PEAS AND ARTICHOKES [MADELEINE KAMMAN] RECIPE | EAT …
From eatyourbooks.com
VEAL RIB EYE/RAGOUT OF PEARL ONIONS, PEAS AND ARTICHOKES
From bigoven.com
BAKED PEAS AND ARTICHOKE HEARTS - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
CHICKPEAS WITH PEARL ONIONS, ARTICHOKES AND ROASTED RED PEPPERS
From canadianliving.com
RAGOûT OF PEAS AND ARTICHOKES WITH TARRAGON RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ARTICHOKE, LEEK, AND PEA RAGOUT OVER TOAST RECIPE | MYRECIPES
From myrecipes.com
RECIPES/RAGOUT-OF-PEARL-ONIONS-PEAS-AND-ARTICHOKES …
From github.com
PEARL ONIONS PEAS RECIPES | BIGOVEN
From bigoven.com
ARTICHOKE AND CHICKPEA RAGOUT | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
SAUTéED PEAS AND PEARL ONIONS - NOW COOK THIS!
From nowcookthis.com
BRAISED CHICKEN WITH ARTICHOKES AND PEARL ONIONS
From nomnompaleo.com
CREAMED PEAS AND PEARL ONIONS - A FAMILY FEAST®
From afamilyfeast.com
RAGOUT D’ARTICHAUTS FARCIS FROM SAFFRON SHORES: JEWISH COOKING OF …
From app.ckbk.com
RECIPES/VEAL-RIB-EYE-WITH-RAGOUT-OF-PEARL-ONIONS-PEAS-AND …
From github.com
LAMB RAGOUT WITH ARTICHOKES,PEAS AND LENTILS
From chezm.com
RAGOUT OF PEAS AND ARTICHOKES RECIPE ON FOOD52
From pinterest.com
RAGOUT OF PEAS AND MORELS | SAVEUR
From saveur.com
SPRING RAGOûT OF ARTICHOKE HEARTS, TURNIPS, BROAD BEANS AND PEAS ...
From stephaniealexander.com.au
CREAMED PEAS AND PEARL ONIONS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
RAGOUT OF PEAS AND ARTICHOKES RECIPE | BY FOOD52.COM | CRAFTLOG
From craftlog.com
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
From diningandcooking.com
RECIPE ROASTED BABY ARTICHOKES AND PEARL ONIONS - RECIPES.CAMP
From recipes.camp
ARTICHOKES A LA POLITA - GREEK ARTICHOKE AND PEAS STEW
From pandespani.com
ROASTED BABY ARTICHOKES AND PEARL ONIONS RECIPES AND FOOD TIPS
From recipes.camp
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS RECIPE
From pinterest.com
SAUTéED BLACKEYED PEAS WITH PEARL ONIONS AND BABY ARTICHOKES
From melissas.com
PEAS AND BACON WITH PEARL ONIONS - NEW SOUTH CHARM:
From newsouthcharm.com
GREEK DILLED PEAS WITH ARTICHOKE HEARTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love