Fork Up Springtime Flavor With Luscious Vegetable Combo

Cookbooks, Cooking, Recipes By Mar 16, 2011

‘Working on recipes for Book #3!

‘Made this spring-esque melange of petite peas, sugar snap peas, Belgian endives and shiitake mushrooms. Absolutely delicious. I fell in love.

OK, I used frozen petite baby peas and they were delectable. You can use fresh peas, you who have the time and maybe a backyard garden. But for me the little frozen beauties worked just fine.

The combination of flavors and textures work really well. There’s the meaty umami from the shiitakes. The starchy sweetness of the peas and sugar snaps. And the bold attitude of the Belgian endives.

Really lovely. It will go into the Belgian endive chapter of the next book.

Here’s a sneak peek:

Endive, Peas and Sugar Snap Peas with Fresh Shiitake
Yield: 6 side dish servings
1 cup sugar snap peas, strings removed
2 teaspoons extra-virgin olive oil
1 cup thinly sliced fresh shiitake mushrooms (stems removed)
2 medium Belgian endives, halved lengthwise, cut crosswise into 1/2-inch slices
1 1/2 tablespoons water
2 cups frozen petite peas
Coarse salt and freshly ground black pepper to taste
Optional: 2 teaspoons butter or soft tub margarine
1. In a medium saucepan, bring about 3 cups of water to a boil on high heat. Add sugar snap peas and cook until tender crisp, about 2 to 3 minutes. Drain and refresh with cold water; drain again and set aside.
2. Heat oil on medium-high heat in large deep skillet. Add mushrooms and endives; toss, then cover and cook for 1 minute. Remove cover; add 1 tablespoon water and continue to cook until mushrooms are softened and liquid evaporates, about 3 to 4 minutes. Add peas, salt and pepper; gently toss. Cook uncovered until peas are heated through, about 2 minutes. Add sugar snap peas and gently toss. Cook until sugar snap peas are hot. If desired, add butter or soft tub margarine; gently toss and serve.


No Comments

Leave a comment