Directions:
- Place onions in a 5- to 6-quart pan; cover with water. Bring to a rolling boil over high heat. Drain in a colander.
- When onions are cool enough to handle, trim off ends. To remove peel, pinch each onion with your index finger and thumb (the onion should squirt from the outside layer).
- In the same pan, combine shelled peas and 1 cup water. Cover and bring to boiling over high heat. Cook, covered, over medium heat for 2 minutes. Stir in sugar snap peas and Chinese pea pods. Cover and cook until peas turn bright green and are tender-crisp to bite, 2 to 4 minutes. Drain in a colander.
- Quickly melt butter in the 5- to 6-quart pan over high heat. Stir in rosemary and onions. Turn heat to low, add pea mixture, and mix gently until warm, 2 to 3 minutes. Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1425.18 Kcal (5967 kJ) | ||
| Calories from fat | 311.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.59g | 53% | |
|---|---|---|---|
| Cholesterol | 91.59mg | 31% | |
| Sodium | 351.18mg | 15% | |
| Potassium | 3478.29mg | 74% | |
| Total Carbs | 197.11g | 66% | |
| Sugars | 88.23g | 353% | |
| Dietary Fiber | 69.15g | 277% | |
| Protein | 68.86g | 138% | |
| Vitamin C | 642.1mg | 1070% | |
| Vitamin A | 9.5mg | 317% | |
| Iron | 858mg | 4767% | |
| Calcium | 467.6mg | 47% | |
| Amount Per 100 g | |||
| Calories | 65.29 Kcal (273 kJ) | ||
| Calories from fat | 14.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.58g | 53% | |
|---|---|---|---|
| Cholesterol | 4.2mg | 31% | |
| Sodium | 16.09mg | 15% | |
| Potassium | 159.36mg | 74% | |
| Total Carbs | 9.03g | 66% | |
| Sugars | 4.04g | 353% | |
| Dietary Fiber | 3.17g | 277% | |
| Protein | 3.15g | 138% | |
| Vitamin C | 29.4mg | 1070% | |
| Vitamin A | 0.4mg | 317% | |
| Iron | 39.3mg | 4767% | |
| Calcium | 21.4mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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