4 Servings
From Our Tagine Demo
Ingredients:
- ¼ cup butter
- 2 heads Bibb lettuce, halved
- 2 bunches scallions
- 2 medium bulbs fennel, tops removed. Sliced about ¼”
- 1 teaspoon sugar
- 14 oz shelled peas
- A few sprigs mint, plus extra for garnish
- ½ cup light vegetable or chicken stock
- Salt and pepper, ground
Preparation:
1.Melt half the butter in a wide, heavy pan or tagine over a low heat. Add the lettuces and scallions thinly sliced.
2.Toss the vegetables in the butter, then sprinkle in the sugar, add salt and pepper to taste. Cover and cook gently for about 5 minutes, stirring once.
3.Add the peas, fennel and the mint sprigs to the pan. Toss in the buttery juices then pour in the stock.
4.Cover the pan or tagine and cook over a gentle heat for 5 more minutes until the peas are almost tender then remove the lid from the pan. Increase the heat to high and cook, stirring occasionally until the cooking liquid has reduced to about half.
5.Stir in the remaining butter and adjust the seasoning. Transfer to a warm serving dish and garnish with the extra mint. Serve immediately.
Purchase items in BOLD in-store at Surfas or online at Culinary District!