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Braised peas, salad onions and mint
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15g unsalted butter
6 salad onions, sliced on the diagonal
100ml vegetable stock
300g frozen garden peas
1 little gem lettuce, shredded
1 tbsp chopped mint
1. Heat the butter in a saucepan over a medium heat until foaming. Add the salad onions and cook for 1 minute, then stir in the stock and bring to a simmer.
2. Add the peas and cook for 3 minutes. Stir in the shredded lettuce and mint. Serve immediately.
Typical values per serving:
This recipe was first published in February 2012.
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