I think I’m getting into a rut where vegetables are concerned. It seems I serve the same rotation over and over. If it isn’t sautéed broccoli, it’s sautéed baby broccoli. When I venture off the broccoli, it is usually with broiled asparagus or sautéed green beans. As much as I like all of those, they can get kind of boring.
Well, the other day I decided to do something different and take a pea. Sorry, I couldn’t resist. I had a bag of frozen peas and some good fresh mushrooms. I picked up a leg of lamb and while I was at the grocery store I bought some knob onions. If you don’t know what those are, they are like green onions on steroids. They have the green onion top, but the white part is like a medium size onion. Use all of the white onion parts and also slice the light green parts. They are fresh and juicy, and add a nice flavor to the peas. Here’s how I fixed them.
1/2 stick unsalted butter
1 large knob onion, sliced (about a cup)
1/4 lb. sliced mushrooms
Cajun seasoning
Fresh ground white pepper
12 oz. bag of frozen peas
Preparation
Heat a large skillet and melt the butter. Add the sliced onion and sprinkle on some cajun seasoning. Let the onions sweat down for a couple of minutes and add the sliced mushroom. Stir and let that cook, covered, for about five minutes. By now there should be a good amount of liquid in the skillet.
Grind on some white pepper and then add the peas. Stir and cover. Let that cook for about ten minutes, stirring often.
Serving
The way I served mine was to use a slotted spoon to put a big pile of the peas, onions and mushrooms on the plate. Next I added a huge pile of sliced rare lamb. Along side that, I put a big pile of mashed potatoes. The lamb and potatoes got buried in gravy.
Once that plate is ready, slice some homemade bread, open a bottle of Zinfandel and dinner is served.
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