Braised little gems and peas with summer herbs and shallots

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes
  • Serves:4 as a side


    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 crème fraîche


    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.

    This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue

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