Spring Pea Medley with Edible Bowl
Ingredients20 m servings 151 cals
- 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.
- 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.
Per Serving: 151 calories; 6.1 g fat; 18.5 g carbohydrates; 5.4 g protein; 15 mg cholesterol; 102 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...