Prosperous Black-Eyed Peas with Herbs and Vegetables
If you like, add some slices of browned soy “sausage” to the mixture at the end.
1 ½ cups black-eyed peas, sorted and rinsed
4 cloves garlic, crushed (4 tsp.)
6 sprigs fresh thyme
2 sprigs fresh rosemary
1 ½ tsp. salt
4 medium carrots, peeled and cut into ½-inch dice
½ lb. rutabaga, peeled and cut into ½-inch dice
½ lb. parsnips, peeled and cut into ½-inch dice
2 Tbs. olive oil
1 medium red onion, diced
2 tsp. fresh lemon juice
¼ cup chopped fresh parsley
- Preheat oven to 400F. Combine peas with 6 cups water, garlic, thyme and rosemary in saucepan. Cover, bring to a boil and add 1 tsp. salt. Reduce heat, and simmer, partially covered, until peas are tender, about 40 minutes.
- Meanwhile, toss carrots, rutabaga and parsnips with 1 Tbs. oil, 1/2 tsp. salt and black pepper to taste. Spread vegetables on foil-lined baking sheet, and roast about 40 minutes, or until tender, stirring every 15 minutes.
- Heat remaining 1 Tbs. oil in skillet over medium heat. Add onion, and cook, stirring often, about 8 minutes, or until softened. Add onions to peas. Stir in roasted vegetables, and simmer, partially covered, 10 minutes. Remove herb sprigs. Stir in lemon juice; season with salt and pepper to taste. Serve hot, sprinkled with parsley.