Images via Ten Speed Press
Afraid of vegetables? (YES. Yes, I am.) Don’t know what to do beyond sautee-with-garlic? (YES THAT’S ME.) Yotam Ottolenghi is here to help! Check out his interview on Weekend Edition Sunday – and then try this seriously amazing-looking recipe for peas with sorrel and mustard. And then tell me where the heck to buy sorrel.
Recipe: Peas With Sorrel And Mustard
(Serves four as a side dish.)
10 ½ ounces/300 grams fresh or defrosted frozen green peas
2 teaspoons Dijon mustard
1 ½ teaspoon dry mustard
¾ teaspoon superfine sugar
2 tablespoon olive oil
2 cups/220 grams green onions, white and green parts, trimmed and sliced on the diagonal into 3/8-inch-/1-centimeter-thick slices
2 cloves garlic, thinly sliced
1 tablespoon black mustard seeds, toasted
6 tablespoons/75 grams Greek yogurt
3 ½ ounces/100 grams sorrel leaves and stems, coarsely shredded
Bring a pan of water to a boil, add the peas, and blanch for just 30 seconds. Drain into a colander, refresh under cold water, and set aside.
Place both mustards in a small bowl with the sugar, 3 tablespoons water, and ½ teaspoon salt. Mix together to form a smooth paste and set aside.
Place a large saute pan over medium-high heat and add the oil. Once hot, add the green onions and garlic and fry for 8 minutes, stirring frequently, until golden brown. Turn down the heat to low and add the mustard sauce, peas, 2 teaspoons of the mustard seeds, and the yogurt. Stir for 1 minute until everything is well mixed and the yogurt is warmed through. Remove from the heat, stir in the sorrel, and serve at once, with the remaining 1 teaspoon mustard seeds sprinkled on top.