Peas, Lemon, and Pearl Onions

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We were invited to a Saint Patrick’s Day Party recently and when I offered to bring a dish the host suggested I bring a green vegetable, perhaps peas and pearl onions.  I was happy to oblige, and immediately began thinking how I could jazz it up a bit.

My thoughts turned to a favorite recipe from Tyler Florence for Smashed New Potatoes with Peas, Lemon, and Pearl Onions.  Since potatoes were already on the menu in the form of colcannon I decided to make this recipe, leaving out the potatoes and watercress.  I did however add some fresh pea shoots in addition to the chopped flat-leaf parsley and dill.  With the lemon slices, lemon zest, and bright green peas this not only makes a pretty addition to a St. Patrick’s Day buffet, but a colorful and fresh side dish for any spring buffet.

Peas, Lemon, and Pearl Onions

(adapted from Smashed New Potatoes with Peas, Lemon, and Pearl Onions)

Extra-virgin olive oil

4 and 1/2 tablespoons unsalted butter

1 -20 ounce package frozen pearl onions, defrosted

1 teaspoon sugar

Juice of 1/2 lemon

2- 16ounce packages of frozen peas, defrosted

1 lemon, zested

Kosher salt and freshly ground black pepper

1/4 cup roughly chopped flat-leaf parsley

2 heaping tablespoons roughly chopped fresh dill

1 cup of fresh pea shoots

Heat 3 tablespoons olive oil with the butter in a large saute pan over medium heat until the butter melts.  Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes.

Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot.

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.  Place in a serving bowl, drizzle with extra-virgin olive oil, and add the parsley and dill.  Combine gently and taste for salt and pepper.  Scatter the pea shoots on top, folding in a bit and serve.

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  1. dinneratsheilas posted this