I have returned safely (dare I say triumphantly?) from South Sudan, and I have to say that one of the things I’m most excited to get back to is regular vegetable intake. You see, in Sudan (and most of east Africa), it is quite common for anything that grows to be fertilized with, uh, human waste. And that makes it not so much edible for those of us with delicate western stomachs unless they’re either peeled thoroughly or cooked to death. Even then, you have to be careful. So it was with great joy that I came back to cooking with this veggie-full meal.
This, in case you can’t tell, is spring’s first snow peas (yay!) steamed and tossed with butter, lemon juice, salt, and pepper. Oh, and on the side roasted onions stuffed with mashed potatoes (potato, un-chick’n stock, cream, stone-ground mustard, parmesan cheese, salt, pepper) and caramelized onions. I happened to hollow out the onion first and cook the insides separately, but the least labor intensive (but more time-consuming) way to do it is to bake large sweet onions whole (preferably brushed with oil) at 350 degrees for 1 1/4 hours . Put potatoes next to it, wrapped in foil for 30 minutes, then mash them. When the onions are tender, halve them and scoop out the insides– leave 2-3 layers. Chop the centers, caramelize further as desired, then add them to the mashed potato mix. (I added them all, but I *love* onion. You may like less.) Fill the onion-halves with the potato mixture and bake, sprinkled with cheese if desired, for another 10 minutes.