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Receta Pattypan Squash Stuffed With Split Peas
by Global Cookbook

Pattypan Squash Stuffed With Split Peas
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Ingredientes

  • 3 Tbsp. peanut or possibly vegetable oil
  • 3 sm shallots, finely minced
  • 2 x jalapeno peppers
  •     seeded and minced
  • 1/3 c. minced fresh dill
  • 1/3 c. dry yellow split peas, rinsed and liquid removed
  • 1 c. water
  • 3/4 tsp salt
  • 8 med or possibly 24 baby pattypan squash

Direcciones

  1. 8 SERVINGS VEGAN
  2. Scalloped-shaped pattypan squash make a stunning container for yellow split peas. You can use medium-sized squash for a main or possibly side dish, or possibly, if the baby variety is available, serve as a first course or possibly as hors d'oeuvres.
  3. In medium saucepan, heat oil over medium heat. Add in shallots and cook, stirring often, till soft, about 2 min. Add in jalapenos and dill and cook, stirring often, 2 min. Add in split peas, water and salt. Bring to a boil. Reduce heat to low, cover and simmer till peas are tender but still hold their shape, 25 to 30 min. Let stand covered for 5 min. If liquid is not absorbed, drain mix.
  4. Cut squash in half crosswise. In large nonstick skillet, brown squash over medium heat. Add in 1 Tbsp. of water, cover and cook till tender, 10 to 12 min. Spoon split pea mix into squash halves.