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.
. 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.
- dinneratsheilas posted this