Braised peas and carrots is a fresh and tasty side dish to serve with a meat or fish main meal. Being French-style makes it an à la carte choice.
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
Method
- 1. 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.
- 2. Add the peas and lettuce, return to the boil and cook for a further 4 minutes, until the carrots are tender. Season to taste and serve.
Nutritional info
Per serving: 92kcals, 3.8g fat (1.9g saturated), 4.5g protein, 10.9g carbs, 5.5g sugar, 0.1g salt