Peas with Lettuce Recipe
- 9 oz (250g) pearl onions
- 3 tbsp butter, at room temperature
- 2½ cups shelled fresh peas or thawed frozen baby peas
- ½ cup ham or chicken stock
- 1 tsp sugar
- Salt and freshly ground black pepper
- 1 tbsp all purpose flour
- 2 tbsp finely chopped mint or parsley
- 1 butter lettuce, outer leaves reserved for another use, shredded
- Prepare ahead
- Step 1 can be completed several hours ahead. Refrigerate until ready to use.
- Put the onions in a bowl and cover with boiling water. Let stand a few minutes. Drain, peel, and trim the onions, keeping the root end intact.
- Melt 2 tbsp of the butter in a large saucepan over medium heat. Add the onions, cover, and cook for about 2 minutes.
- Add the peas and stock and bring to a boil. Skim off any foam, then add the sugar and season with salt and pepper. Lower the heat and simmer for 5–8 minutes or until the peas are tender.
- Mash the remaining butter and flour together to make a smooth paste. A little at a time, stir the butter mixture into the peas, to thicken the sauce. Stir in the shredded lettuce and mint. Adjust the seasoning and serve immediately.
