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Braised little gems and peas with summer herbs and shallots

Braised little gems and peas with summer herbs and shallots

By Zoe Magsaysay
10’ Prep time
20’ Cook time
30’ Total time
169 Calories
4 Serving

Summary

Serves: 4 as a side
Zoe Magsaysay 0 Followers

Step by Step

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Step 1

Melt the butter in a deep frying pan over a low-medium heat. Add the shallots and cook for 5 minutes, until softened. Stir in the lettuce hearts and cook for a further minute. Add the stock and peas to the pan, cover with a lid and simmer very gently for 10-12 minutes, until the lettuce is tender. Season, stir in the herbs and finish with a spoonful of crème fraîche.

Ingredient

  • Unsalted butter
    Unsalted butter
    20 grams
  • Vegetable stock
    Vegetable stock
    150 mls
  • Chives
    Chives
    1 tbsp
  • Echalion shallots
    Echalion shallots
    2
  • Creme fraiche
    Creme fraiche
    1 tbsp
  • Flat leaf parsley
    Flat leaf parsley
    1 tbsp
  • Petit pois
    Petit pois
    380 grams
  • Little gem lettuce hearts
    Little gem lettuce hearts
    6
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