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Categories:
pearl onions olive oil green peas carrots mushrooms fresh shiitake mushrooms parsley mint tarragon flavored vinegar water mustard seeds mixed peppercorns salt
Viewed: 7 - Published at: 2 years agoIngredients
- 6 pearl onions
- 1 teaspoon olive oil
- 1 cup shelled green peas
- 9 small carrots (about 1/2 pound), each cut into 3-inch pieces
- 1 1/2 cups small mushrooms
- 1 1/2 cups fresh shiitake mushrooms, stems removed
- 12 parsley sprigs
- 8 small mint leaves
- 2/3 cup tarragon-flavored vinegar
- 1/2 cup water
- 1 teaspoon mustard seeds
- 1 teaspoon mixed peppercorns
- 1/2 teaspoon salt
Method
- Drop onions into a saucepan of boiling water; return to a boil. Drain; rinse under cold water. Drain and peel.
- Heat oil in a nonstick skillet over medium heat. Add onions; saute 5 minutes. Add peas and carrot pieces; saute 5 minutes or until crisp-tender. Remove from heat; stir in mushrooms, parsley, and mint. Spoon vegetable mixture into a shallow dish or glass bowl; set aside.
- Combine the vinegar and the next 4 ingredients (vinegar through salt) in a small saucepan; bring to a boil. Pour over vegetables; cover and marinate in refrigerator at least 2 hours. Serve with a slotted spoon.
