Braised peas and carrots

Braised peas and carrots
  • Serves icon for 8 people
  • Time icon Ready in 20 minutes

Along with the traditional peas and carrots, we have spring onions and (gasp) lettuce in this easy dish.

Per serving: 92kcals, 3.8g fat (1.9g saturated), 4.5g protein, 10.9g carbs, 5.5g sugar, 0.1g salt

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.

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