Petite French Peas With Pineapple Mint

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
4 cups	948ml	Fresh petit pois or other - sweet baby peas
3 cups	187g / 6.6oz	Onions - thinly sliced (small)
2 cups	220g / 7.8oz	Carrots - peeled/thin sliced (small)
1 tablespoon	15ml	Lemon juice
1/4 cup	59ml	Chicken stock
1 teaspoon	5ml	Sugar
		Salt & white pepper to taste
		Bouquet garni consisting of - 1 sprig each pineapp
		Thyme - and parsley
1		Butter lettuce shredded
2 tablespoons	30ml	Pineapple mint - chopped

Recipe Instructions

Heat butter in a medium saucepan with a tight-fitting lid, then add peas, onions, carrots, lemon juice, chicken stock, sugar, salt, pepper and bouquet garni. Stir well, then cover with shredded lettuce. Cover pan and simmer for 30 to 45 minutes or until vegetables are tender. Remove bouquet garni, taste for seasoning and cook 5 minutes longer. Sprinkle mint leaves over peas and serve immediately.

Source:
Shepherd's Garden Seeds pamphlet.

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