Butter-braised peas, lettuce & mint
Cooked lettuce? You better believe it! Glynn Purnell works his magic with this super fresh and summery side dish
Difficulty and servings
Serves 4 as a side dish
Preparation and cooking times
Prep 5 mins
Cook 5 mins
Vegetarian
- In a large frying pan, bring the stock to a simmer. Whisk in the butter, then add the peas and capers and cook for 1 min. Add the Gem leaves, iceberg and mint, then cook gently until just wilted. Season with salt and black pepper, remove from the heat, garnish with the pea shoots and serve with bread or toast.
PER SERVING
88 kcalories, protein 3.0g, carbohydrate 6.0g, fat 6.0 g, saturated fat 4.0g, fibre 2.0g, sugar 2.0g, salt 0.44 g
Recipe from Good Food magazine, May 2011.
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http://www.bbcgoodfood.com/recipes/1267647/
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Ingredients
- 150ml vegetable stock
- 25g salted butter
- 140g fresh peas podded (about 75og/1lb 10 oz podded weight)
- 1 tbsp capers , rinsed
- 1 medium Baby Gem lettuce , outer leaves removed and halved lengthways
- ½ iceberg lettuce , thinly shredded
- 10 large mint leaves, finely shredded
- small handful pea shoots
- slices of bread or toast , to serve
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A great recipe for an electric breadmaker - or do it the traditional way
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ratings
Difficulty and servings
Serves 4 as a side dish
Preparation and cooking times
Prep 5 mins
Cook 5 mins
Vegetarian
Ingredients
- 150ml vegetable stock
- 25g salted butter
- 140g fresh peas podded (about 75og/1lb 10 oz podded weight)
- 1 tbsp capers , rinsed
- 1 medium Baby Gem lettuce , outer leaves removed and halved lengthways
- ½ iceberg lettuce , thinly shredded
- 10 large mint leaves, finely shredded
- small handful pea shoots
- slices of bread or toast , to serve
PER SERVING
88 kcalories, protein 3.0g, carbohydrate 6.0g, fat 6.0 g, saturated fat 4.0g, fibre 2.0g, sugar 2.0g, salt 0.44 g
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