Monday, 3 December 2012

Sluttishly Vegetarian: Sugarsnap Peas with Sticky Onions

My Christmas Dinner planning is well and truly under-way  I have piles of lists and ideas all over my desk while I try to plan the ultimate feast for Christmas Dinner. I mean, of course I will have the usual suspects, turkey, roast potatoes, pigs in blankets and stuffing. But each year I like to jazz up the vegetables into something special. Nobody wants Granny’s over-boiled broccoli do they? 

This recipe for Sugarsnap Peas with Sticky Onions is one of my latest ideas. I know the kiddies like the sweetness of the Sugarsnap Peas and I want to add a bit more flavour and excitement to this side dish by adding a sweet and sour edge to it. Plus the nuts add some fun crunch to it. 

Sugarsnap Peas with Sticky Onions
You will need:
  • 1 white onion, finely sliced
  • 1tbsp olive oil
  • 1 large pinch of sugar
  • 1tbsp white wine vinegar
  • 3tbsp chopped nuts
  • 250g sugarsnap peas
  • ½ tsp paprika
Make it!
  1. Fry the onions in olive oil on a medium-low heat for 5-7 minutes, stirring regularly. Once they start to soften add the sugar and stir well. Fry for another 5 minutes.
  2. Meanwhile, blanch the sugarsnap peas in boiling water for 5 minutes. Drain and set aside.
  3. Turn the heat up slightly and add the white wine vinegar to the onions. Fry for a further 3-5 minutes until the onions have become sticky. 
  4. Toss the chopped nuts through the onions and add the sugarsnap peas. Stir through and serve on a warmed plate.
  5. Sprinkle with a little paprika. 

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