Spring Pea Medley with Edible Bowl

Spring Pea Medley with Edible Bowl

3
DJFoodie 3

"If you like fresh peas, this is the way to go. It must be done in the Spring with fresh peas. Careful not to get over grown peas, which are woody. Look for smaller peas, and you will LOVE this spring time pea medley. It's BEAUTIFUL, too!"

Ingredients

20 m servings 151 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium skillet, melt the butter over medium low heat. Add the onion and saute until transparent, about 5 minutes. Stir in the green peas and the broth, and cook for about 3 minutes. Add the snap peas, snow peas and parsley, and season to taste with salt and pepper. Cook, covered, for about 3 more minutes.
  2. Remove the inner leaves from the radicchio and spread the outer leaves out to make a bowl. Fill the hollow with the pea mixture and garnish with additional Italian parsley.
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Reviews

3
  1. 4 Ratings

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I absolutely love this dish. I have had it a few times on trips to Rome when I'm getting desperate for a vegetable dish. Veggies in Rome are so expensive we usually do without. When I fix this ...

This pea combination is exactly what I had in mind to accompany salmon for Valentine's Day dinner. The edible bowl is such a nice touch for the presentation. I will go with the fresh peas this s...

I made this as directed except I used frozen peas that I added frozen so they'd stay crisp. The sweet onion gave the dish a nice flavor without being as strong a typical onion taste. The dish di...