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Radish are one of the first things that starts to fruit on the veg patch in early spring. I’m always looking for new ways to use them and I have taken inspiration from the French dish of braised lettuce and peas. Unless I have peas I can pick and cook immediately, I always use frozen.

Great to have with roast chicken in the spring as you only have to prepare one side dish! In the restaurant, we served it with a piece of roasted cod loin and a butter chicken sauce

500g new potatoes, quartered

1 little gem lettuce, quartered

1 tsp rapeseed oil

50g butter

12 radishes, quartered

100g frozen peas

Sautéed spring vegetables ingredients

Cook the potatoes in boiling salted water for 8 minutes until just tender, drain and set aside.

Fill a kettle and boil.

If you have a blow torch, drizzle the cut side of the lettuce with rapeseed oil and singe. If you don’t have a blow torch, place a large frying pan over a high heat, drizzle the lettuce with oil and sear on all the cut sides until they get some colour then set aside.

In the same frying pan over a high heat, melt the butter and when it starts bubbling, add the potatoes and pan fry until they start to colour. Add the radish and let them sauté for a few minutes. Meanwhile, pour some boiling water over the peas then drain and add to the potatoes. Finally add the lettuce, allow it to wilt a little then serve.

Sautéed spring vegetables
Jules
Radish are one of the first things that starts to fruit on the veg patch in early spring. I'm always looking for new ways to use them and I have taken inspiration from the French dish of braised lettuce and peas. Unless I have peas I can pick and cook immediately, I always use frozen.
Great to have with roast chicken in the spring as you only have to prepare one side dish! In the restaurant, we served it with a piece of roasted cod loin and a butter chicken sauce
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Prep Time 5 minutes
Cook Time 20 minutes
Course Side
Servings 4 people
Calories 135 kcal
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Ingredients
  • 500 g new potatoes quartered
  • 1 little gem lettuce quartered
  • 1 tsp rapeseed oil
  • 50 g butter
  • 12 radish quartered
  • 100 g frozen peas

Instructions
 

  • Cook the potatoes in boiling salted water for 8 minutes until just tender, drain and set aside.
  • Fill a kettle and boil.
  • If you have a blow torch, drizzle the cut side of the lettuce with rapeseed oil and singe. If you don't have a blow torch, place a large frying pan over a high heat, drizzle the lettuce with oil and sear on all the cut sides until they get some colour then set aside.
  • In the same frying pan over a high heat, melt the butter and when it starts bubbling, add the potatoes and pan fry until they start to colour. Add the radish and let them sauté for a few minutes. Meanwhile, pour some boiling water over the peas then drain and add to the potatoes. Finally add the lettuce, allow it to wilt a little then serve.

Nutrition

Calories: 135kcalCarbohydrates: 26gProtein: 4gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 27mgPotassium: 633mgFiber: 4gSugar: 3gVitamin A: 234IUVitamin C: 36mgCalcium: 39mgIron: 1mg
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