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Braised peas and carrots
- Published: 31 Mar 05
- Updated: 18 Mar 24
Along with the traditional peas and carrots, we have spring onions and (gasp) lettuce in this easy dish.
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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.
- Recipe from April 2005 Issue
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