Braised lettuce with peas
Do try this – it’s melting and nutty flavoured, with sweet peas and just a hint of cream
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Super healthy
- Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
- Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
- With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.
Per serving
114 kcalories, protein 8g, carbohydrate 9g, fat 5 g, saturated fat 3g, fibre 6g, salt 0.2 g
Recipe from Good Food magazine, March 2005.
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http://www.bbcgoodfood.com/recipes/1659/
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Ingredients
- small knob butter
- 1 small onion , finely chopped
- 4 Little Gem lettuces
- 200ml fresh chicken stock
- 4 tbsp single cream or crème fraîche
- 500g bag frozen petits pois
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Super healthy
Crispy and crunchy
Ingredients
- small knob butter
- 1 small onion , finely chopped
- 4 Little Gem lettuces
- 200ml fresh chicken stock
- 4 tbsp single cream or crème fraîche
- 500g bag frozen petits pois
Per serving
114 kcalories, protein 8g, carbohydrate 9g, fat 5 g, saturated fat 3g, fibre 6g, salt 0.2 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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14 November 2007
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