Braised cos lettuce and peas with thyme
Your first thought when it comes to lettuce is likely to be summer salads – but did you know that you can use more robust varieties in your winter cooking too? Try using it in this one-pan recipefull of vibrant veggies. It’s the ideal side dish or light supper if you’ve given up meat for January, and can help you towards your 5 a day.
- Prepare5 mins
- Cook25 mins
- Total time30 mins
- 20g unsalted butter
- 2 echalion shallots, sliced
- 2 Waitrose sweet cos lettuces, quartered lengthways
- 150ml fresh vegetable stock
- 1 tbsp thyme leaves
- 380g frozen garden peas
- 2 tbsp single cream
Melt the unsalted butter in a large, deep, lidded frying pan over a low-medium heat. Add the sliced echalion shallots and cook, uncovered, for 5 minutes, until soft. Quarter the Cos lettuces lengthways through the root and nestle them into the pan. Cook for a further 2 minutes.
Add the fresh vegetable stock, thyme leaves and frozen garden peas, then cover with the lid and simmer very gently for 10-12 minutes, until the lettuce is tender. Season, stir in single cream and serve immediately.
Typical values per serving when made using specific products in recipe