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Peas, Pearls & Carrots Medley Recipe
|Green peas||11 Ounce (330 Gram, Package)|
|Red onion/Gold/ white pearl onions||10 Ounce (Package)|
|Baby carrots/1cup half-slices of carrots||1 Bunch (100 gm) (Peeled)|
|Basil/1 teaspoon crushed dried basil||1 Tablespoon, chopped|
Serving size: Complete recipe
Calories 503 Calories from Fat 120
% Daily Value*
Total Fat 14 g21%
Saturated Fat 8 g39.8%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 492.2 mg20.5%
Total Carbohydrates 77 g25.7%
Dietary Fiber 24.2 g96.9%
Sugars 40.6 g
Protein 21 g41.5%
Vitamin A 346.8% Vitamin C 242.5%
Calcium 19.2% Iron 33.1%
*Based on a 2000 Calorie diet
Boil pearl onions in their skins for 3-5 minutes or until nearly tender.
Add baby carrots to the peas during the last 8 minutes of cooking.
Drain pearl onions and rinse well in cold water.
Slice off stem end and slip off skins.
Halve any large onions.
Drain peas and carrots; place in a serving bowl with onions.
In pea saucepan; melt butter; stir in herbs.
Drizzle over vegetables; sprinkle with salt and pepper.