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| 2 | Vidalia onions, quartered and sliced |
| 1 Teelöffel | Garlic salt, with parsley |
| 1/2 Teelöffel | Saffron threads |
| 2 Teelöffel | Safflower oil |
| 1/2 Teelöffel | Freshly ground black pepper, or to taste |
| 2 | Pieces orange zest, 2-inch strip, minced |
| 1 | Orange, juiced |
| 1 1/3 Tasse | Fresh peas, or frozen |
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Prepare the onion and sprinkle with the garlic salt. Set aside and prepare other ingredients. Set small skillet or min-wok over medium heat. Add the saffron and toast until the threads are brittle, about 1 to 1/2 minutes. Crush a bit with back of spoon and add the garlicky onion and oil, season with pepper; saute the onion for about 4 minutes; add the peas, stir. Continue to saute until the onion is a golden brown. Reduce heat to lowest; add the orange zest and the juice; toss continuously until the relish cools a bit. Serve as a relish with potatoes, or pasta, or other vegetables (asparagus or cauliflower).
McServing: 81.5 cals (26.1% ff) 2.6 g fat. Posted by Pat Hanneman on eat lf.
For related recipes see: Pasta e Verdura: 140 vegetable sauces; by Jack
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