Sautéed Peas with Romaine & Mint
by Joe G in Rouxbe RecipesServed as a side or unique salad, celery and onions are sautéed together with romaine lettuce, peas and then finished with a hint of mint.
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Step 1: Preparing Your Mise en Place
To prepare your mise en place, first dice the onion and thinly slice the celery. Remove the leaves from the romaine heart. Cut the leaves down the middle and then slice across into 1/4" -inch slices. Discard any tough ends. Mince the garlic and chiffonade the mint. Gather the butter, oil and frozen peas and set aside.
- 1 cup onion
- 1 1/2 cups celery
- 1 small romaine heart
- 7 fresh mint leaves (approx.)
- 1 clove garlic
- 2 tbsp butter (or non-dairy butter)
- 1 tbsp grape seed oil
- 2 cups frozen green peas
Step 2: Cooking the Dish
To cook the dish, first bring a small pot of water to a boil. Season the water with salt (about 1 tsp of salt per liter of water).
Heat a large skillet over medium heat. Add the oil and 1 tablespoon of the butter. Add the onions and celery. Season with salt and pepper to taste and sauté until slightly brown. Pan toss the vegetables from time to time.
Once the vegetables begin to brown, place the frozen peas into the boiling water. Cook for about 1 minute or so and then drain.
While the peas are cooking, add the garlic to the pan. Then add the peas to the vegetables and toss to combine. Add the chopped romaine lettuce and mint and pan toss again.
Finish the dish with the other tablespoon of butter and season to taste with salt and freshly ground pepper. Serve immediately.
- sea salt, to taste
- freshly ground black pepper, to taste
