Butter-braised peas, lettuce & mint
- Glynn Purnell
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Serves 4 as a side dish
Easy
Prep: 5 mins
Cook: 5 mins
0 reviews
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Cooked lettuce? You better believe it! Glynn Purnell works his magic with this super fresh and summery side dish
Vegetarian
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Easy white bread
A star rating of 4.7 out of 5.702 ratings
Ingredients
Nutrition
Units:
MetricUS
-
150ml vegetable stock
-
25g salted butter
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140g fresh peas
podded (about 75og/1lb 10 oz podded weight)
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1 tbsp capers
rinsed
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1 medium Baby Gem lettuce
outer leaves removed and halved lengthways
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½ iceberg lettuce
thinly shredded
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10 large mint
leaves, finely shredded
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small handful pea
shoots
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slices of bread or toast
to serve
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Nutrition: per serving
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kcal88
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fat6g
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saturates4g
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carbs6g
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sugars2g
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fibre2g
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protein3g
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salt0.44g
low
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Method
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step 1
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.
Recipe from Good Food magazine, May 2011
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