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Spring Vegetables

Source of Recipe

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Spring Vegetables

Cooking Light - April 2004 - Susan Loomis,
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)

Preparation:
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.

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.

One 1/2-cup serving equals: Calories 115 (Calories from fat 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; Sodium 180 mg