Braised peas and carrots

Name: Braised peas and carrots
Yield: for 8 people
Cuisine: French recipes
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

Easy
April 2005

Easy
April 2005

for 8 people
Ready in 20 minutes

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

Vegetarian recipes

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

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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

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 boil and cook for a further 4 minutes, until the carrots are tender. Season to taste and serve.