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Peas with Lettuce

Updated February 23, 2016
(1 Votes)

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While this dish may be best with tender fresh peas, it is a fine way to dress up frozen baby peas

Good with hot or cold ham dishes. It also makes a lovely accompaniment for roast or grilled lamb.

makes6 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time10 min

Cooking Time - Text10

CostInexpensive

Moderate

Total Timeunder 30 minutes

Recipe Coursevegetable

Mealdinner, lunch

Taste and Texturelight

Type of Dishvegetable

Ingredients

  • 9 oz (250g) pearl onions
  • 3 tbsp butter, at room temperature
  • 2½ cups shelled fresh peas or thawed frozen baby peas
  • ½ cup ham or chicken stock
  • 1 tsp sugar
  • Salt and freshly ground black pepper
  • 1 tbsp all purpose flour
  • 2 tbsp finely chopped mint or parsley
  • 1 butter lettuce, outer leaves reserved for another use, shredded

Instructions

Prepare ahead

Step 1 can be completed several hours ahead. Refrigerate until ready to use.

Put the onions in a bowl and cover with boiling water. Let stand a few minutes. Drain, peel, and trim the onions, keeping the root end intact.

Melt 2 tbsp of the butter in a large saucepan over medium heat. Add the onions, cover, and cook for about 2 minutes.

Add the peas and stock and bring to a boil. Skim off any foam, then add the sugar and season with salt and pepper. Lower the heat and simmer for 5–8 minutes or until the peas are tender.

Mash the remaining butter and flour together to make a smooth paste. A little at a time, stir the butter mixture into the peas, to thicken the sauce. Stir in the shredded lettuce and mint. Adjust the seasoning and serve immediately.

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