Braised Peas, Rocket and Spring Onions
This is a good recipe for slightly older peas, which, in my opinion, sometimes have more texture and flavour than the younger ones. However, if the peas you are using are very young, give them far less cooking time – 8 minutes at the most.
|3 lb (1.35 kg) peas (unshelled weight), freshly shelled|
|2½ oz (60 g) fresh rocket|
|12 bulbous spring onions|
|1½ oz (40g) butter|
|pinch golden caster sugar|
|1 rounded teaspoon Maldon sea salt|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from How to Cook Book Two and Delia's Vegetarian Collection
First trim the spring onions: you need only the white bulbs (the rest can be chopped and saved for something such as a stir fry).
Pull off any thick, stalky bits from the rocket and tear the larger leaves in half. Now all you do is put all the ingredients in a large saucepan, together with 3 tablespoons of water, cover with a lid, bring them up to simmering point and simmer gently for 8-15 minutes, depending on the age of the peas.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Spanish Chicken with Butter Beans, Chorizo and Tomatoes
- Dhal Curry
- Moroccan Baked Chicken with Chickpeas and Rice
All about chocolate
Chocolate Sunken fallen soufflé cake
22 Dec 2014 12:08
22 Dec 2014 05:56
|Food and travel||
11 Nov 2014 09:07
Golden Icing Sugar
05 Dec 2014 23:17
|Can Anyone Help?||
Stuffing without onions
22 Dec 2014 12:43
21 Oct 2014 19:59
20 Dec 2014 17:02
Gardening in general
09 Dec 2014 13:19