Sugar Snap Peas and Onions
Put these on the same menu as a thick slice of roast beef, a grilled
steak, or any kind of cooked poultry.
Makes 6 to 8 servings
2 tablespoons butter or olive oil
2 pints (1 1/4 pounds) boiling onions, boiled in water to cover for 1
minute, drained and peeled; or one 16 ounce package frozen baby onions,
thawed
1/2 cup well flavored chicken stock
1 pound sugar snaps peas, topped and strung
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh basil
1/3 cup sliced almonds or pecan pieces, toasted
Heat the butter or oil in a large heavy
skillet over low heat.
Add the onions and cook, stirring, until
golden, 6 to 89 minutes. Stir in the stock. Simmer 5 minutes.
Stir in the peas. Cover and simmer over
low heat for 5 more minutes. Season well with the salt, pepper and the
basil. Simmer over low heat until the peas are crisply tender, about 5
minutes longer.
Stir in the nuts, heat through, toss well
and serve very hot.
Notes: if fresh sugar snaps are not in the market, use frozen pods, but
check often so they do not overcook.
|