 | Use a light stock such as vegetable or chicken. If you don't have any stock, whip some up with a stock cube or powder.
This is a great side dish for times when every spot inside and on top of your stove is already claimed, or for the summer when you don't want to turn the darn thing on at all.
Use whatever dried herbs strike your fancy -- try parsley, a bit of oregano, basil, or tarragon.
Ingredients
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Directions
Peel and quarter the onions, then cut a few of the quarters in half again, trying to keep them as intact as possible (but don't sweat it). Tip -- leave a bit of the root section on. Set aside.
Wash the leeks, trim the roots and tough tops off, slice into rings, then wash the rings again and set aside.
Put the butter and bay leaves in a large, shallow microwave proof dish. Nuke on high until the butter is melted (about one minute), then stir in the onions gently. Nuke on high until the onions are starting to get soft and translucent, which will be 5 to 8 minutes depending on your microwave. Give them a stir halfway through.
Add the leeks, the stock and a few pinches of dried herbs, stir, cover the dish (either with a plate or some plastic wrap -- if you use plastic wrap, stab it a few times with the tip of a knife). Nuke on high until the leeks are getting soft -- about 10 to 12 minutes. Stir in the peas, and nuke for a final 5 minutes or until the peas are cooked.
Send to the table hot.
See Also
Braising
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