Here you also have many options with the same vegetable. The difference is in the way you cut the green bean: thin and long for a more delicate texture (my favorite), or short and diagonal for a crunchier texture. Just wash, clean and trim the beans.
SERVES: 4
PREP TIME: 10 min
COOK TIME: 20 min
READY TIME: 30 min
CALORIES: 55 (per serving)
Steamed Fresh (or Frozen) Petits Pois
⇓ You may also listen to the recipe by pressing the play button below.
INGREDIENTS
- 200 grams petit pois
- 1/2 tbsp brown sugar
- 1 tsp salt
- Some water
- 1/2 tbsp olive oil
- 1 medium sized white onion
INSTRUCTIONS
1 Place the (little green peas) petit pois, the water, salt, olive oil and sugar in a saucepan.
2 Place the onion just in the middle. Bring to boil; and cook for 15 minutes, or less, until the peas are tender.
NUTRITION FACTS
VARIATION-2
Sauteed Mushrooms Recipe
(especially good with fresh Shiitake mushrooms)
INGREDIENTS
- Any mushrooms you choose
- Garlic
- Olive oil or grape seed oil
- Soy sauce
- Worchester sauce
- Parsley, chopped
- White wine or sake (optional)
INSTRUCTIONS
2 Saute the garlic in very little oil; add the sliced mushrooms, the sauces, and the wine or the sake.
3 Stir and Jet it cook for 10 minutes on a medium heat. Add the chopped parsley just before removing from the heat.
VARIATION-3
Sauteed Spinach Recipe
INSTRUCTIONS
1 Wash the spinach very well (remember that it is a root vegetable, and therefore there is a lot of earth between the leaves).
2 Cut off the roots and keep them for “Spinach Root dish” (at the Turkish section) Sautee the spinach leaves with some olive oil, garlic and some red pepper flakes.
VARIATION-4
Braised Endives Recipe
INGREDIENTS
- 4 endives
- 1/2 cup white wine
- A drop of oil
- Sea salt and black pepper
INSTRUCTIONS
1 Heat a frying pan; when very hot oil it, and add the endives, then the salt.
2 After 5 minutes, add the wine. Reduce the heat and cook, covered, for 5 more minutes.
Variations: add some balsamic vinegar or pomegranate syrup.
VARIATION-5
Vegetable Balls Recipe
INSTRUCTIONS
1 Especially good with carrots, zucchinis, potatoes (white, yellow, blue), beet roots, turn snips and parsnips.
2 Just cut the vegetables in small rounds and cook separately. Serve together or separately.
VARIATION-6
Roasted Vegetables Recipe
INSTRUCTIONS
1 In summer we usually grill the vegetables or eat them raw just as they are. In winter, we enjoy eating roasted veggies, as a main course topped with some light feta or ricotta cheese, or as an addition to a hummus sandwich or to accompany a dish of roasted chicken.
2 In any case, roasting the vegetables intensifies their flavors and brings out their natural sweetness.
3 I’m a big advocate of eating veggies raw, sauteed or steamed, but sometimes roasting can add a very different character, and can make the veggies more interesting, with a kind of attitude: crisp, caramelized, and with a nice color.
4 The best candidates for roasting are: garlic, onions, eggplants, peppers (red, yellow, green, orange), zucchinis, potatoes and sweet potatoes.