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Braised salad onions and peas
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3 bunches (450g) salad onions, trimmed
1 lemon, zest pared into long strips
10 sprigs thyme
40g unsalted butter, sliced
125ml dry white vermouth
200g frozen peas
1. Preheat the oven to 200˚C, gas mark 6. Shred the first 4-5cm of the onion green tops, leaving about 8cm whole. Put the shredded greens and the white lengths in a roasting tray, ideally no more than 2 layers deep. Tuck the zest and thyme in between, dot with the butter and pour over the vermouth. Top up with boiling water so the liquid comes halfway up the onions.
2. Dampen and crumple a piece of greaseproof paper then unravel it and place over the top, tucking it in like a blanket. Bake for 35 minutes. Gently turn the onions, then add the peas and cook, uncovered, for 10 minutes more; season. Transfer to a serving dish, spooning any remaining braising juices over the top.
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 511kJ
This recipe was first published in November 2018.
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