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Buttered peas & leeks

A simple side for your roast dinner, which counts towards your five-a-day

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 107
  • Carbohydrates 8
  • Saturated Fat 2
  • Sugar 4
  • Protein 5
  • Fat 6
  • Fibre 5
  • Salt 0.17

Nutrition per serving

  • Calories 107
  • Carbohydrates 8
  • Saturated Fat 2
  • Sugar 4
  • Protein 5
  • Fat 6
  • Fibre 5
  • Salt 0.17

Ingredients

  • 4 leeks, finely sliced
  • 25g butter
  • 2 tbsp olive oil
  • 400ml vegetable or chicken stock
  • 500g frozen peas
  • 4 spring onions, finely sliced

Method

  1. Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.

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