Best Braised Peas With Spring Onions And Lettuce Recipes
BRAISED PEAS WITH SPRING ONIONS AND LETTUCE
Takes only a few minutes to make, tastes like from a five star French kitchen. Don't be put off by the lettuce bit. It is unbelieavably good. You will want this at least once a month if you try it. From Jamie Oliver.
Provided by TJW2725
Categories Greens
Time 7m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slowly heat the butter(he says a nob of butter not a TB) and a good glug of olive oil in a pan.
- Add the flour and stir around.
- Slowly add the stock.
- Turn up the heat and add the spring onions, peas and lettuce with a pinch of salt and pepper.
- Put the lid on and simmer for five minutes or until tender.
- Salt and pepper to taste, squeeze in a bit of lemon juice, and drizzle with oil. Serve!
PETITS POIS à LA FRANçAISE - FRENCH STYLE PEAS
A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe makes a delightful accompaniment to any type of main meal, and adds a real splash of colour. I have stated fresh OR frozen peas in the recipe - frozen peas can be used to great effect out of season. In the absence of small silverskin onions, spring onions (green onions) can be used, making this a very versatile recipe to serve throughout the year. Cut back on the butter if you are on a low fat diet - the taste will be less rich, but still as delicious!
Provided by French Tart
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.
- Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.
- Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.
- Just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.
- Serve immediately with the sprigs of fresh mint on top.
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