Braised peas and carrots, French-style
(from Elyce123’s recipe box)
Source: delicious. April 2005
Prep time: 5 minutes
Cook time: 15 minutes
Serves 8 people
Categories: April
Ingredients
- 25g butter
- small bunch of spring onions, finely sliced
- 450g Chantenay or baby carrots, halved lengthways
- 200ml fresh vegetable stock
- 450g frozen peas
- 1 Romaine lettuce, shredded
Directions
-
Melt the butter in a large, wide saucepan over a medium heat. Add the sliced spring onions and cook for 2-3 minutes until softened. Add the carrots and vegetable stock and stir well. Bring to the boil, then reduce the heat, cover and simmer for 4 minutes.
-
Add the peas and lettuce, return to the oil and cook for a further 4 minutes, until the carrots are tender. Season to taste and serve.