6.12.2011

Braised Peas with Spring Onions and Romain Lettuce

Braised Peas with Spring Onions and Romain Lettuce

IHCCIt's potluck time again at IHCC. This time I tried a dish with my new favourite vegetables, fresh peas.
I don't know if it's got something to do with the freshness of the peas or the cooking temperature but this time the peas "wrinkled up". Which they didn't in the asparagus and pea ragout. Hmm, maybe I should check if McGee has something to say about this.


Braised Peas with Spring Onions and Romain Lettuce

Adapted from Cook with Jamie by Jamie Oliver

Ingredients:

butter
olive oil
1 heaped tsp flour
300 ml chicken or vegetable stock
400 g fresh, shelled peas
2 small hearts of romain lettuce, sliced
6 spring onions, finely sliced
salt and fresh pepper
juice of 1 lemon

Method:

In a heavy-bottomed pot, melt the butter on low heat and add some olive oil. Stir in the flour, slowly add the stock and raise the heat to medium. Add the peas, lettuce and spring onions and season with salt and pepper. Put the lid on and simmer for about 5 minutes until tender. Adjust with salt and pepper to taste and add the lemon juice.

5 comments:

MM said...

Interesting dish with cooked lettuce. And I think it looks nice...even with wrinkled peas!

Natashya KitchenPuppies said...

What a lovely spring dish! We don't see fresh peas too often in my town, but I absolutely love them.

Jeanne said...

Fresh peas are fabulous, wrinkled or not! :)

Deb in Hawaii said...

I almost never see fresh peas here--I am jealous. ;-) This looks and sound like a wonderful dish.

Kim said...

I love fresh peas too. Unfortunately I don't see them too often, but when I do I always grab them quickly. I think this looks fantastic.