Minted Peas and Cucumber with Shallots

Name: Minted Peas and Cucumber with Shallots
Cuisine: Israeli
Ingredients: 1 large cucumber; 25 g (1 oz) butter or margarine; 25 g (1 oz) butter or margarine; 2 teaspoons olive oil; 6 shallots, peeled and finely chopped; 450 g (1 lb) fresh or frozen peas; 450 g (1 lb) fresh or frozen peas; 1 teaspoon sugar; 1½ teaspoons sea salt; ¼ teaspoon white pepper; large sprig of fresh mint, or 2 teaspoons dried; large sprig of fresh mint, or 2 teaspoons dried

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A perfect ‘specialty’ vegetable dish, ideal to serve with any hot or cold entrée, particularly poached or grilled salmon. It is also delicious without the mint. Sliced spring onions can be substituted for the shallots.

Ingredients

1 large cucumber
25 g (1 oz) butter or margarine

Asia
Israel
Side dish
Gluten-free
Vegetarian

Method

Cut the cucumber into 2.5 cm (1 in) thick slices, then cut each slice into 5 mm (¼ in) thick vertical slices, first one way and then the other, so that the cucumber is cut into julienne strips each 5 mm (¼ in) thick and 2.5 cm (1 in) long.

Heat the butter or margarine and olive oil in a heavy lidded frying pan and gently cook the shallots, stirring, until tender and golden, about 6 minu