Directions:
- Boil the peas in salted water until tender, 4 to 5 minutes for fresh or about 3 minutes for frozen.
- Drain and set aside.
- Pour the wine vinegar and wine into a small pan, add the shallot and bay leaf and boil over a high heat until only about a teaspoon of the liquid remains.
- Add themustard and cream and boil for 15 seconds or so, shaking the pan and whisking.
- Still over high heat, gradually add the butter, whisking to make a creamy sauce.
- Throw in the lettuce, whisk until it wilts, tip in the peas and reheat.
- Season and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.64 Kcal (899 kJ) | ||
| Calories from fat | 62.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 11% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 88.7mg | 4% | |
| Potassium | 357.11mg | 8% | |
| Total Carbs | 31.92g | 11% | |
| Sugars | 6.4g | 26% | |
| Dietary Fiber | 5.05g | 20% | |
| Protein | 7.07g | 14% | |
| Vitamin C | 28.3mg | 47% | |
| Iron | 1.5mg | 8% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 149.08 Kcal (624 kJ) | ||
| Calories from fat | 43.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 11% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 61.61mg | 4% | |
| Potassium | 248.04mg | 8% | |
| Total Carbs | 22.17g | 11% | |
| Sugars | 4.45g | 26% | |
| Dietary Fiber | 3.51g | 20% | |
| Protein | 4.91g | 14% | |
| Vitamin C | 19.6mg | 47% | |
| Iron | 1mg | 8% | |
| Calcium | 29.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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