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.
Taste: ✔✔✔
Ease of cooking: ✔✔✔✔
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