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Spring Pea Medley with Edible Bowl

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
DJFoodie

DJFoodie

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!

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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

Jillo
1

Jillo

2/14/2012

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 spring, although I didn't want to wait, and it is delightful with frozen peas and fresh sugar snaps even before spring arrives. Thank you!

elizabeth32
0

elizabeth32

9/30/2012

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 dish I do as the Romans do; sauté a small minced onion in butter for a few minutes, remove the onion and save in a small bowl. Add another TBS of butter to the pan, then add your other ingredients and only cook for about a minute and a half, strain into a colander, dip it quickly into cool water for just a second to stop the cooking but not really cool it, return it to your pan and add the onion and mix together. Keep it in a warm spot on your stove uncovered till ready to assemble with your Radicchio leafs just before your ready to serve your meal so the leafs will remain crispy. Please don't over cook the any of the peas, the dish will be spoiled! The peas should all "pop" slightly when bitten into. Perhaps this is why the dish in Rome is so expensive about 8 EU, it must be monitored to come out right. Well worth the effort!

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