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.

Susan Loomis
Recipe by Cooking Light April 2004

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Credit: Karry Hosford

Recipe Summary

Yield:
10 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

115 calories; calories from fat 20%; fat 2.6g; saturated fat 1.5g; mono fat 0.7g; poly fat 0.2g; protein 4g; carbohydrates 21.2g; fiber 5.8g; cholesterol 6mg; iron 1.5mg; sodium 180mg; calcium 47mg.
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