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Add a photoServings: 4
Ingredients
- 2 x Vidalia onions quartered and sliced
- 1 tsp garlic salt with parsley
- 1/2 tsp saffron threads
- 2 tsp safflower oil
- 1/2 tsp freshly grnd black pepper or possibly to taste
- 2 piece orange zest 2-inch strip, chopped
- 1 x orange juiced
- 1Â 1/3 c. fresh peas or possibly frzn
Directions
- Prepare the onion and sprinkle with the garlic salt. Set aside and prepare other ingredients. Set small skillet or possibly minutes-wok over medium heat. Add in the saffron and toast till the threads are brittle, about 1 to 1/2 min.
- Crush a bit with back of spoon and add in the garlicky onion and oil, season with pepper; saute/fry the onion for about 4 min; add in the peas, stir.
- Continue to saute/fry till the onion is a golden. Reduce heat to lowest; add in the orange zest and the juice; toss continuously till the relish cools a bit. Serve as a relish with potatoes, or possibly pasta, or possibly other vegetables (asparagus or possibly cauliflower).
- For related recipes see: Pasta e Verdura: 140 vegetable sauces; by Jack
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 85 | |
| Calories from Fat 22 | 26% |
| Total Fat 2.53g | 3% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 54mg | 2% |
| Potassium 191mg | 5% |
| Total Carbs 13.03g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 7.14g | 5% |
| Protein 3.07g | 5% |
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