French Peas And Lettuce Recipe

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Heat oil in a large nonstick skillet over medium-low heat. Add peas and stir to coat with oil. Cover and cook, stirring once or twice, until beginning …

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Add onions, garlic and butter and stir occasionally until onion is tender, 3-4 minutes. Add peas, herbs, oil and stock, bring to a simmer. Add lettuce

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Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 …

Rating: 5/5(5)
1. Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.
2. Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.
3. Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.
4. Just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.

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In a large sauté pan or casserole set over medium-high heat, melt the butter. When it foams, add the lettuce and onion and toss. Add 1 tablespoon of the chicken broth, reduce the heat to low and cover. When the lettuce is well wilted, about 5 …

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Cut the lettuces in half lengthways, through the base. STEP 2 Place the lettuce cut-side up on top of the onions and cook for half a minute, then …

1. Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
2. Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
3. With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

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A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe makes a delightful accompaniment to any type of main meal, and adds a real splash of colour. I have stated fresh OR frozen peas in the recipe - …

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Instructions. heat the oil in a large pan and saute the onion for 3 minutes then ad the garlic for further 2 minutes. Add the peas and chopped lettuce along with the stock, cover and …

1. heat the oil in a large pan and saute the onion for 3 minutes then ad the garlic for further 2 minutes
2. Add the peas and chopped lettuce along with the stock, cover and simmer for approximately 20 minutes
3. Use a stick blender to blitz the soup till creamy. Or for a ore rustic style simply mash down with a potato masher
4. season with salt and pepper to taste

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Here are ten great low-carb vegetables that are also tasty and rich in nutrients. We’ve attempted to sort them by how popular and useful they are in low-carb cooking. All numbers are net carbs per 100 grams (3½ ounces). 3. Cauliflower – 3 g. Perhaps the most classic and iconic of all low-carb vegetables.

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Method. Slowly heat the butter and a good lug of olive oil in a pan. Add the flour and stir around, then slowly pour in the stock. Turn up the heat …

1. Slowly heat the butter and a good lug of olive oil in a pan.
2. Add the flour and stir around, then slowly pour in the stock.
3. Turn up the heat and add the spring onions, peas and lettuce with a pinch of salt and pepper.
4. Put the lid on and simmer for 5 minutes or until tender.

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A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe makes a delightful accompaniment to any type of main meal, and adds a real splash of colour. I have stated fresh OR frozen peas in the recipe - …

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Like always prepare the ingredients first - make the stock, weigh out the peas and chop the leek and lettuce. 2. Melt the butter in a saucepan over a medium heat. 3. Add the leek and cook for 2-3 minutes. 4. Throw in the peas and stock. 5. Add the lettuce. 6.

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Recipes & Tips for Delicious Low Carb French Foods. French cuisine is highly regarded around the world for having some of the most delicious flavours and precise techniques. For low carb dieters, French cooking is definitely something to explore. The main ingredients in French cooking, such as meats, cheeses, butter, eggs and vegetables are perfect for a low

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Anyway, this recipe is a traditional French side dish. And happens to be a brilliant way to cook a whole lettuce, which, when you have a glut, is pretty important. Don't be scared by the thought of cooked lettuce, it sort of wilts down into the olive oily (or buttery) juices, a bit like spinach does, and is utterly delicious combined with fresh peas. If you haven't been lucky …

Rating: 5/5(1)

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Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan. Season the cod with ground black …

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This recipe for Petits Pois la Fran aise compliments early peas likely to be found in supermarkets now. French Peas with Lettuce 2 cups shelled fresh peas (about 2 lb. unshelled)* 12 pearl onions, peeled* 1 Tbsp. sugar 1/2 tsp. salt 1 small head Boston lettuce 2 tsp. unsalted butter or soft margarine 1/3 cup water

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Cooking Instruction Step 1 Heat oil in a large nonstick skillet over medium-low heat. Add peas and stir to coat with oil. Cover and cook, stirring once or twice, until beginning to brown, about 4 minutes. Stir in mint and cook for 30 seconds. Add lettuce, cover and cook, stirring once or twice, until wilted, 1 to 2 minutes.

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Peas came in late this year. Not enough to freeze like I always do so instead I tried this simple, tasty treat because I love lettuce, peas, and with a bit of butter. The new scallions …

Rating: 4.5/5(6)
1. In a saucepan, cook the scallions in the butter and oil until soft.
2. Stir in the shredded lettuce, until wilted adding frozen peas and stock.
3. Simmer, uncovered, until everything is tender and the liquid flavorful and liquid reduced.

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Frequently Asked Questions

How do you cook with peas and lettuce?

1 cup fresh peas ( (frozen are fine!)) Add in the lettuce and splash of wine. Let this all cook down with the lid on for around 6-7 minutes, the lettuce will give off quite a lot of water. Add in the peas and the stock powder, plus butter if using. Season to taste with salt & pepper.

How do you make a low carb salad without peas?

Similar to my low carb Greek Mason jar salad, you want the dressing away from the lettuce, which won’t hold up as well, and next to ingredients that won’t get soggy. In this 7 layer salad without peas, the dressing is in between shredded cheese and the onion and egg layer.

How to cook peas and lettuce for stir fry?

Season with a dash of pepper and salt to taste. Stir the peas and cook them for 3 minutes until almost thawed. Then add the white parts of the spring onions. Stir well and cook for 4 minutes. Then add the shredded lettuce and the remaining butter to the pan. Stir well again. Add 4 tablespoons of water.

What is french peas with butter lettuce and spring onions?

It is a savory vegetable side dish of braised butter lettuce, green peas and spring onions… What? Braised butter lettuce? How in the world did you come up with that? Well I didn’t invent that. It is actually my sweet husband who introduced me to these classic braised French peas with butter lettuce and spring onions a couple of years ago.

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