Directions:
- Cook scallions in butter in a 3-quart heavy saucepan, covered, over moderate heat, stirring occasionally, until softened, about 4 minutes. Add lettuce and water and simmer, covered, until wilted, about 5 minutes. Stir in peas and cook, uncovered, stirring, until just heated through, about 3 minutes.
- Coarsely purée in a food processor, then transfer to cleaned pan. Cook over moderate heat, stirring, until heated through, then stir in salt, lemon juice, and tarragon.
- Cooks' note: ·Purée can be made 1 day ahead and chilled, covered. Add lemon juice and tarragon just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.55 Kcal (588 kJ) | ||
| Calories from fat | 103.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 18% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 479.19mg | 20% | |
| Potassium | 237.56mg | 5% | |
| Total Carbs | 7.08g | 2% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 2.72g | 5% | |
| Vitamin C | 12mg | 20% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 111.32 Kcal (466 kJ) | ||
| Calories from fat | 81.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.11g | 18% | |
|---|---|---|---|
| Cholesterol | 24.16mg | 10% | |
| Sodium | 379.54mg | 20% | |
| Potassium | 188.16mg | 5% | |
| Total Carbs | 5.61g | 2% | |
| Sugars | 2.06g | 10% | |
| Dietary Fiber | 2.14g | 11% | |
| Protein | 2.15g | 5% | |
| Vitamin C | 9.5mg | 20% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.1mg | 8% | |
| Calcium | 34.8mg | 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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