Holiday Cook

*Fried Peas and Mushrooms*

Thanksgiving is one of those meals where filling is more important than style. Foods are generally selected for their ability to satiate hunger (or in the case of turkey, induce sleep). Even so, it is a meal where the mundane becomes spectacular. Turkey is the biggest bird most Americans will typically put on the table. Yams and stuffing are dressed up and mashed potatoes can take on new flavors. So if there is one dish you can dress up, it is the veggies. This recipe gives you a new and elegant way to present peas to your guests.

12 ounces of frozen peas
1 cup fresh sliced mushrooms
1/2 small chopped onion
2 tablespoons butter or olive oil
2 baby carrots sliced
1/2 teaspoon parsley
1 crushed garlic clove
dash salt
dash pepper

Put butter or oil in frying pan. When melted and spread through bottom of pan, add carrots. Fry for two or three minutes, then add the onions and mushrooms. Add crushed garlic clove, salt, pepper and parsley. Stir occasionally until carrots and onions are tender. Add peas. Cover for ten minutes. Serve.

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