Braised Ruby Baby Gem Lettuce with Spring Onions, Peas, Bacon and Crème Fraîche
Serves | 4 |
Prep time | 15 minutes |
Cook time | 30 minutes |
Total time | 45 minutes |
Allergy | Milk |
Meal type | Lunch, Salad, Side Dish, Snack |
Misc | Gourmet, Serve Hot |
Occasion | Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
Region | French |
By author | Karen Burns-Booth |
A luxurious twist on a classic French dish, these ruby baby gem lettuces are braised in a buttery sauce with bacon, shallots, spring onions and crème fraîche. Serves four as an indulgent accompaniment or for two people as a main meal with crusty bread.
Ingredients
- 100g smoked bacon lardons
- 4 tablespoons crème fraîche
- 100g fresh or frozen peas
- 150ml vegetable stock
- bunch of spring onions, about 8 to 10 (trimmed and root end cut off)
- 2 ruby baby gem lettuce (cut into quarters lengthways)
- 25g salted butter
- 2 cloves of garlic (peeled and finely minced)
- 4 shallots (peeled and finely diced)
- salt and pepper, to taste
Note
A luxurious twist on a classic French dish, these ruby baby gem lettuces are braised in a buttery sauce with bacon, shallots, spring onions and crème fraîche. Serves four as an indulgent accompaniment or for two people as a main meal with crusty bread.
Directions
Step 1 | Put the lardons, shallots and garlic into a large frying pan that can take all of the lettuce and spring onions in a single layer, and heat over a gentle heat until the fat begins to run - turn up the heat and fry until the bacon is crisp and the onions and garlic are cooked. |
Step 2 | Add the butter to the pan, melting it over a gentle heat, then add the spring onions and cook until they are soft and cooked. |
Step 3 | Add the baby gem lettuce quarters and the stock, then continue to cook until the baby gems are soft but still retain their shape - turn them over half way through cooking. |
Step 4 | Add the peas and simmer until the peas are cooked - then spoon the spring onions, baby gems and peas onto a serving patter and add the crème fraîche to the bacon and shallot stock - simmer until the sauce has reduced and has thickened. |
Step 5 | Spoon the bacon and crème fraîche sauce over the baby gems, spring onions and peas and serve as an accompaniment or as a light supper or luncheon dish with crusty bread. |