BRAISED RED GEM LETTUCE WITH LEEKS AND PEAS - SERVES 2/4
This is my interpretation of a French classic. This is so easy to prepare and has the most amazing flavours and textures. This can be served as a side dish to most meals that would normally have a side of vegetables. It can also be a main meal in its own right.
2 medium red gem lettuce (or other), base removed and leaves washed
100g leek, finely chopped
200g frozen peas
500ml vegetable stock
2 heaped teaspoons corn flour mixed with a little water to form a paste
1 teaspoon vitalite or other vegan spread
1/2 teaspoon agave
Begin by preparing the stock. Put the vegetable stock in a pan and bring to a simmer. Mix in the prepared corn flour, whisk to assure that no lumps form and simmer until the stock slightly thickens. Add the butter and agave nectar, stir well and remove from the heat.
Layer the vegetables In a medium sized oven proof dish. Start with a layer of lettuce leaves followed with a layer of leeks and then a layer of peas. Continue layering and be sure that the final layer is made up of lettuce leaves.
Pour over the stock, cover with foil and bake in the oven for 40-45 minutes.
NUTRITIONAL INFORMATION PER SERVING - BASED ON 2 SERVINGS
Calories - 136, Protein - 5.3g, Carbohydrate - 25.1g, Fat - 3.5g