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Simple Spring Peas with Carrots and Green Onions Cooking Recipes

Spring Peas with Carrots and Green Onions


This colorful dish will be right at home on an Easter menu with baked ham and sherried acorn squash.


Makes 6 servings

  • 2 to 3 tablespoons butter

  • 2 pounds fresh young Spring peas in the pod, shelled, simmered in water to cover until just tender, about 10 minutes, and drained; or 2 cups thawed smallest freeze dried peas, prepared in the same manner

  • 2 bunches (12 to 16) green onions (scallions), white and as much green as is crisp (up to 3 inches), sliced 1/4 inch thick and steamed until tender, 4 to 5 minutes.

  • 4 small carrots, peeled, sliced 1/4 inch thick, and streamed until tender, 8 to 10 minutes

  • Salt and freshly ground black pepper to taste

  • 1 cup shredded lettuce

  • Chopped fresh parsley

  1. Melt the butter in a medium size saucepan over medium heat.

  2. Stir in the peas, green onions, and carrots. Season well with salt and pepper, and add the lettuce.

  3. Toss just until well mixed and very hot, with the lettuce still barely wilted, about 2 minutes. Serve very hot, garnished with the parsley.

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