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Spring Vegetables

Photo: Karry Hosford
Yield 10 servings (serving size: about 1/2 cup)
Late spring is a perfect moment in the life of a vegetable: It's tender, sweet, flavorful, and juicy. Prepare this dish with the freshest vegetables, particularly spring onions, which look like large green onions. The fresh lettuce "melts" gently into the peas and carrots, a true celebration of the season.

Ingredients

  • 2 tablespoons unsalted butter, divided
  • 2 1/2 cups (1/4-inch) slices carrot
  • 1/2 cup sliced spring onion, trimmed and peeled
  • 1/2 cup sliced shallots
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup water
  • 2 cups shelled English green peas (about 2 pounds unshelled green peas)
  • 8 Bibb lettuce leaves (about 1/4 pound)

Nutrition Information

  • calories 115
  • caloriesfromfat 20 %
  • fat 2.6 g
  • satfat 1.5 g
  • monofat 0.7 g
  • polyfat 0.2 g
  • protein 4 g
  • carbohydrate 21.2 g
  • fiber 5.8 g
  • cholesterol 6 mg
  • iron 1.5 mg
  • sodium 180 mg
  • calcium 47 mg

How to Make It

  1. Melt 1 tablespoon butter in a large saucepan over medium heat. Add carrot, sliced onion, shallots, sea salt, and ground black pepper, stirring to combine. Cover and cook 7 minutes, stirring occasionally.

  2. Add water and peas; place lettuce leaves on top of mixture. Cover and cook 5 minutes or until peas are tender. Remove from heat; gently stir in 1 tablespoon butter.