From 101 Veggie Dishes, BBC Worldwide, 2003.
It was not spring but winter, however the vegetables for this dish were readily available—except for baby onions. To make up for this I bought a jar of pickled onions. I rather fancied the idea of using them.
To begin, I heated some butter and olive oil in a pan and when it was ready I added some pickled onions and let them warm through for a couple of minutes. Then I poured in a little white wine and also added a leek finely sliced, brought it all to the boil and let it simmer for about 5 minutes.
A cup of frozen peas was now added and let simmer for a few minutes more. Then a baby cos lettuce was cut into slices and added, stirring until it had wilted. It was let cook for 2 more minutes after which 2 heaped tablespoons crème fraîche were stirred in with a tablespoon each of chopped fresh mint and parsley. When it had all heated through it was served over some soaked and warmed bulghar wheat.
I didn’t enjoy this as much as I thought I would. The flavour of the vegetables came through, the sweetness of the peas popped through the bitter lettuce leaves and the pickled onions worked really well to give a spicy crunchy contrast. The bulghar wheat was wrong though. Indeed, I think it would have worked much better as just a plate of creamy mixed green vegetables.
Ease of cooking: ✔✔✔✔