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Braised little gems and peas with summer herbs and shallots
Serves: 4 as a side
Gluten freeVegetarian
- Serves4
- CourseStarter
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Ingredients
- 20g unsalted butter
- 2 echalion shallots, sliced
- 6 little gem lettuce hearts, halved
- 150ml fresh vegetable stock
- 380g petit pois
- 1 tbsp finely chopped flat leaf parsley
- 1 tbsp finely chopped chives
- 1 tbsp creme fraiche
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 707kJ/ 169kcals |
---|---|
Fat | 9.1g |
Saturated Fat | 5.2g |
Carbohydrates | 13.8g |
Sugars | 4.9g |
Fibre | 6g |
Protein | 8g |
Salt | 0g |