Purée Saint-Germain from The Robert Carrier Cookbook by Robert Carrier
Put peas in a saucepan with the shredded heart of a lettuce, spring onions, parsley, half the butter, chicken stock or water, and sugar and salt, to taste. Bring to a boil and cook slowly until pea...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 lettuce heart, shredded
- 12 tiny spring onions, or ½ Spanish onion, sliced
- 2 pounds frozen peas
- 4 tablespoons chicken stock or water
- ¼ pound butter
- 3 sprigs parsley
- sugar
- 2 boiled potatoes, puréed (optional)
- salt
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