Summary

Ingredients

• 1 romaine lettuce or lettuce
• 1 medium onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• 100 g peas, frozen
• 2 tablespoon parsley
• 500 ml vegetable stock
• 1 salt and pepper
• nutmeg
• 1 flour, for dusting

Print Recipe Pin Recipe

Instructions

1. Wash and clean the romaine lettuce. Cut the leaves down by the stems (about 300 g leaves and 100 g stems). Cut the stems into pieces and pluck the leaves into pieces. Peel and finely chop the onion and garlic.
2. Heat the oil and sauté the onion and garlic until translucent. Add the lettuce stalks, a little later the lettuce leaves and finally the green, frozen peas. Roughly chop the parsley, dust lightly with flour and also add. Add the vegetable stock, cook everything gently until it is soft and season with salt, pepper and nutmeg.
3. Tip:
4. These salad vegetables make a great side dish and taste wonderful with hash browns or fried potatoes. The same ingredients (or leftovers), topped up with vegetable stock and cream and pureed, make a delicious soup.