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


  • 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


  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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