Lyonnaise of Mirliton
- 3 medium mirlitons, peeled, seeded, and cut into 1/2-inch cubes (about 1 1/2 pounds)
- 2 large onions, peeled, halved, and cut lengthwise into 1/2-inch slices
- 2 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 2 tablespoons vegetable oil
- 2 tablespoons butter
Put the mirlitons in a saucepan and cover with water. Boil, uncovered, for 30 to 35 minutes, or until fork tender. Drain and cool under tap water. Set aside.
Season the onions with the salt, black pepper, and cayenne. Heat the oil in a large skillet over medium-high heat, add the onions, and sauté for about 5 minutes, or until caramelized and golden. Add the butter and mirlitons and cook, stirring constantly, for about 5 minutes. Remove from the heat.
Yield: 4 servings
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