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CATEGORY CUISINE TAG YIELD
Vegetables, Meats French Vegetables 6 Servings

INGREDIENTS

2 T Unsalted butter
4 c Fresh petit pois or other
sweet baby peas
3 Onions, thinly sliced
2 Carrots, peeled/thin sliced
1 T Lemon juice
1/4 c Chicken stock
1 t Sugar
Salt & white pepper to taste
Bouquet garni consisting of
1 sprig each pineapple
mint
french thyme and parsley
1 Head butter lettuce shredded
2 T Pineapple mint, chopped

INSTRUCTIONS

Heat butter in a medium saucepan with a tight-fitting lid, then add
peas, onions, carrots, lemon juice, chicken stock, sugar, salt,  pepper
and bouquet garni. Stir well, then cover with shredded  lettuce. Cover
pan and simmer for 30 to 45 minutes or until  vegetables are tender.
Remove bouquet garni, taste for seasoning and  cook 5 minutes longer.
Sprinkle mint leaves over peas and serve  immediately.  Source:
Shepherd's Garden Seeds pamphlet. Posted to MealMaster  Recipes List,
Digest #158  Date: 07 Jun 96 17:06:08 EDT  From: Linda
<72752.746@compuserve.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 112
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 10.5mg
Sodium: 17.4mg
Potassium: 183.7mg
Carbohydrates: 19.4g
Fiber: 1.4g
Sugar: 16.1g
Protein: 1.1g


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