This recipe from the French cuisine is a delightful blend of sweet and sour tastes. It combines a delicate consistency with the refreshing lightness of spring vegetables and makes a satisfying entree when served with Simple Rice Pilaf (page 184), pasta, or plain rice. The recipe has a neutral effect on Vata and Pitta and increases Kapha slightly.
Serves 4 to 6
1 firm head Boston lettuce
3 sprigs each: parsley thyme marjoram
1 red bell pepper or pimiento, diced or chopped
2 cups fresh peas
1 cup chopped spinach 1 cup water
1/2 teaspoon salt 1/2 teaspoon sugar
2 tablespoons butter
Wash the lettuce and cut it into 4 to 6 wedges. Tie each wedge together with cotton string to keep its shape. Tie the herb sprigs together. In a heavy 3-quart saucepan, put all the ingredients except 2 tablespoons butter. Bring to a boil over moderate heat, tossing lighdy. Cover the pan and simmer over very low heat for 30 minutes, stirring frequendy, until the vegetables are tender and the liquid is just cooked away. Remove the herbs and the strings from the lettuce wedges. Add
2 tablespoons butter, toss, and serve on a bed of rice or pasta.
note: The sugar and butter can be reduced by half for Kapha and others watching their weight.
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