Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A French classic of sweet peas braised with buttery little gem lettuce and spring onions in a little stock.
Side dish. Good with roast chicken, pan-fried salmon or lamb chops. Find a main
Equipment: Medium saucepan with a lid
Measures and names
Ingredients
- 20 g butter
- 4 spring onions (scallions), sliced
- 2 little gem (baby romaine) lettuces, quartered lengthways
- 300 g frozen petits pois
- 100 ml vegetable or chicken stock
- Salt and black pepper
Method
- Melt the butter in a medium saucepan over a medium heat, add the spring onions and cook for 1-2 minutes until softened.
- Add the lettuce quarters, cut side down, and cook for 1 minute until just starting to wilt.
- Add the peas and stock, bring to a simmer, cover and cook for 4-5 minutes until the peas are tender and the lettuce is soft.
- Uncover and bubble for 1 minute to reduce the liquid slightly, then season with salt and pepper and serve with the buttery juices.
Swaps and tips
Use a gluten-free stock cube if needed. Frozen petits pois work perfectly here and need no defrosting.
Easy variations
- Add a handful of chopped mint at the end
- Stir in a few strips of crisp pancetta
- Finish with a spoonful of crème fraîche
- Use shredded baby gem and a little tarragon
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 5 g | 8 g | 5 g | 5 g | 100 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
