Servings: 6

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Green, White and Orange Veggie Pearls

Ingredients:

4 ounce Frieda’s Sugar Snap® Peas
12 ounce Frieda’s Red, Gold, or White Pearl Onions
1 cup whole peeled baby carrots
1 tablespoon butter or margarine
1 tablespoon Frieda’s Fresh Basil, chopped or 1 teaspoon crushed dried basil
2 teaspoons Frieda’s Fresh Thyme or Dill chopped, or 1/2 teaspoon crushed dried herb
Salt and pepper to taste

Steps:

Cook Sugar Snap® peas in a 1/4 cup boiling water for 10 minutes. Add baby carrots to the peas during the last 8 minutes of cooking. Drain and place in a serving bowl.

Boil the pearl onions in their skins in a saucepan for 3 to 5 minutes or until nearly tender. Drain and rinse well in cold water. Slice off the stem end and slip off skins. Cut any large onions into halves. Add to the serving bowl.

Melt butter in a small saucepan. Stir in the herbs. Drizzle over the vegetables. Season with salt and pepper and mix well.