This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Category: Main Dishes
Cups of Fruits and Vegetables per Serving: ½
1 pound fresh pearl onions (or 16 oz. frozen)
1 pound shelled fresh green peas (or 16 oz. frozen)
¼ cup water
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon chopped fresh tarragon leaves
Blanch the pearl onions by placing them into a large pot of rapidly boiling water.
Cook them for about 1 minute.
Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process.
Drain, then remove the skins.
In 12” nonstick skillet, heat olive oil on MEDIUM-HIGH until melted.
Add onions and cook 6 to 7 minutes or until browned.
Add peas, water, salt, and black pepper.
Cover and cook 3 to 4 minutes longer or until onions and peas are tender.
Stir in tarragon and spoon into serving bowl.
Each serving provides: an excellent source of vitamin C and a good source of folate and fiber.
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
|Nutritional Information per Serving|
|Calories: 94||Carbohydrates: 14g|
|Total Fat: 3.1g||Cholesterol: 0mg|
|Saturated Fat: 0.5g||Dietary Fiber: 4g|
|% of Calories from Fat: 29%||Sodium: 151mg|