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.
- 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
In a lidded sauté pan, heat the olive oil and butter on a medium heat and fry the shallots until soft.
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.
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.
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!