A very simple side from Yotam Ottolenghi.
Ingredients
- 2 tbsp unsalted butter
- 60 ml olive oil
- 2 onions peeled and finely chopped
- salt
- 500 g frozen petit pois defrosted
- 10 g chives finely chopped
Servings:
Instructions
- Put the butter, two tablespoons of oil, the onions and three-quarters of a teaspoon of salt in a large saute pan on a medium heat, and cook for 16-18 minutes, stirring often, until soft and deeply golden. Transfer half the onions to a small bowl with the remaining two tablespoons of oil, stir and set aside.
- Add the peas, 350ml water and three-quarters of a teaspoon of salt to the onion pan and cook on a medium-high heat for another 14 minutes, until the peas are very soft – you can help them along a bit by crushing some of them with a potato masher.
- Stir in the chives, then transfer the pea mix to a large plate. Spoon the bowl of onions and oil haphazardly over the top and serve.
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