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| 6 | Pearl onions |
| 1 Teelöffel | olive oil |
| 1 Tasse | Shelled green peas |
| 9 klein | Carrots, (1/2 pound) each cut into 3-inch pieces |
| 1 1/2 Tasse | mushrooms small |
| 1 1/2 Tasse | Fresh shiitake mushrooms, stems removed |
| 12 | Parsley sprig |
| 8 klein | Mint leaves |
| 2/3 Tasse | Tarragon-flavored vinegar |
| 1/2 Tasse | water |
| 1 Teelöffel | Mustard seeds |
| 1 Teelöffel | Mixed peppercorns |
| 1/2 Teelöffel | salt |
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Drop onions into a saucepan of boiling water; return to a boil. Drain; rinse under cold water. Drain and peel.
Heat oil in a nonstick skillet over medium heat. Add onions; saute 5 minutes. Add peas and carrot pieces; saute 5 minutes or until crisp-tender. Remove from heat; stir in mushrooms, parsley, and mint. Spoon vegetable mixture into a shallow dish or glass bowl; set aside.
Combine the vinegar and the next 4 ingredients (vinegar through salt) in a small saucepan; bring to a boil. Pour over vegetables; cover and marinate in refrigerator at least 2 hours. Yield: 4 servings (serving size: 1 cup).
Per serving: 161 Calories; 2g Fat (12% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 624mg Sodium
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