Spring Vegetables

Photo: Karry Hosford

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.

Yield: 10 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 20%
  • Fat: 2.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 4g
  • Carbohydrate: 21.2g
  • Fiber: 5.8g
  • Cholesterol: 6mg
  • Iron: 1.5mg
  • Sodium: 180mg
  • Calcium: 47mg

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)

Preparation

  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.
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