Braised Peas with Spring Onions and Romain Lettuce
It'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:
Interesting dish with cooked lettuce. And I think it looks nice...even with wrinkled peas!
What a lovely spring dish! We don't see fresh peas too often in my town, but I absolutely love them.
Fresh peas are fabulous, wrinkled or not! :)
I almost never see fresh peas here--I am jealous. ;-) This looks and sound like a wonderful dish.
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.
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