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May 1999 Issue
Petroselinum Sativum -- Parsley
by Rossana S. Tarantini
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Peas with Lettuce, Parsley and Chervil

This dish is a typical French way of serving peas. It makes a perfect, light side dish for most meat and fish dishes.
  • 1 1/2 cups shelled peas
  • 1 small lettuce or 2 1/2 cups shredded lettuce leaves
  • 4 green onions, chopped
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh chervil
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp butter
Put all the ingredients into a saucepan, add 3 tbsp water, and mix well. Bring to a boil, then turn down the heat and leave to simmer, covered, for 15 minutes. There should be very little liquid left in the pan at the end of cooking. Serve the peas with any juices that are left.
  • Yields: 4 servings
  • Preparation Time: 1/2 hour

Well, that's it for another month. Keep those suggestions coming in. I'm doing my best to keep up with all your questions!


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