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Thanksgiving: Green Vegetable Medley

Source of Recipe

by Millie, from Brenda McGowan/Mrs. B's Cajun and Creole Restaurant


Recipe Introduction

Chef's Note: Unlike many holiday dishes, this one is refreshingly light and different. Who knew that cucumbers and green peas paired so well?

List of Ingredients

3 lbs. fresh green peas, shelled (about 3 cups) or frozen peas
1 lb. snow peas, trimmed
3 very large cucumbers
2 Tbsp. unsalted butter
Salt and fresh ground black pepper


Recipe

Cook green peas in boiling salted water until crisp-tender.

Remove with a slotted spoon or pour into a colander. Run under cold water until cool. Drain well and set aside.

Cook snow peas in boiling, salted water until crisp-tender. Transfer to a colander and run under cold water until cool. Drain well.

Halve cucumbers and discard seeds. Using a very small melon baller, scoop out as many cucumber balls as possible.

Melt butter in large skillet over medium-high heat. Add snow peas and saute briefly just to barely heat through. Add green peas and cucumber balls and saute until heated through.

Season with salt and pepper and toss lightly. Transfer to a heated dish and serve immediately.

Serves eight.