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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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
Equipment
- blow torch
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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