Braised baby gem with minted peas Recipe

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(Image credit: TI Media Limited)
  • Vegetarian
Serves4
SkillEasy
Preparation Time5 mins
Cooking Time15 mins
Total Time20 mins
Nutrition Per PortionRDA
Calories132 Kcal7%
Fat7 g10%
Saturated Fat3 g15%
Carbohydrates9 g3%
Samuel Goldsmith
By
published
in Recipes

Who said that baby gems had to be reserved for salads alone? Braising them is a really delicious way to cook them, and it’s oh-so easy.

Braised baby gems with minted peas make a wonderfully different side dish to accompany an array of meat, fish and veggie dishes. Why not give them a go and serve them with your next Sunday roast? The minted peas make this the perfect fit for a roast leg of lamb but it’s tasty with chicken and beef too. It’s so quick to make too, you can whip it up while the meat is resting. Try and experiment with a variety of different lettuces, such as radicchio, endive or romaine; each bring their own unique flavour profiles to a dish. In BBQ season they’re great charred over coals and braised with a little white wine. Charring the lettuce gives a lovely twist to the classic chicken Caesar salad.

Method

  1. In a lidded sauté pan, heat the olive oil and butter on a medium heat and fry the shallots until soft.
  2. Add the baby gem lettuce, face down and cook for a few mins to colour slightly. Gently turn them over – use a light touch as you don’t want them to break up.
  3. Tip in the peas, stock and mint and cover with the lid. Cook for around 5-7 mins until the peas are cooked and the lettuce is tender. Serve immediately.

Ingredients

  • 1tbsp olive oil
  • 15g butter
  • 2 echalion shallots, thinly sliced
  • 2 baby gem lettuce, sliced in half lengthways
  • 200ml vegetable stock
  • 300g petit pois
  • small bunch of mint, chopped
Top Tip for making Braised baby gem with minted peas

This is a great way to use up lettuce that is looking a little limp!

Samuel Goldsmith
Samuel Goldsmith

Samuel has a BSc in Food from the University of Birmingham and nearly 16 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. 

He was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and has produced many recipes for woman&home. Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. 

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