Wednesday, April 21, 2010

Recipe : Sauteed Italian Peas and Baby Corn

I needed some fresh veggies to go with the Thyme & Garlic Grilled Chicken. I had a packet of green peas ( I think this is the last of the fresh green peas for the season) and some baby corn.

You can use mushrooms too for this dish and bell peppers too.

As it needed to compliment the chicken and not have too different a taste, I decided to use garlic as a base for this recipe too. The "Italian" in the name of this recipe comes from the "Mixed Italian Seasoning" that I used.

1/2 kilo green peas (before shelling) - after shelling about 300 gms.
7-8 baby corns
4-6 cloves garlic smashed
splash of olive oil or butter
salt to taste
1/2 tsp of any Italian herbs or a combination

Heat oil/butter in a pan.
Add the garlic and roast till browned
Add the herbs and sautee for a minute.
Add the vegetables and sautee to required amount of doneness (Fresh green peas and baby corn can both be consumed raw, its up to you how long you would like to cook it)

Also in the picture: Thyme & Garlic Grilled Chicken and Rosemary Chilli Roasted Baby Potatoes

No comments:


Related Posts with Thumbnails