Kopfsalat Mit Erbsen
|Romaine lettuce head||1 Large, coarsely shredded|
|Frozen peas||10 Ounce (1 Package)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Onion||1 Small, minced|
Combine lettuce, peas, parsley, sugar, salt, and water.
Cook over low heat until peas are just tender.
Drain; reserve vegetables and 1 cup of the liquid.
Saute onion in butter until soft.
Sprinkle onion with flour.
Stir in reserved vegetable liquid.
Blend thoroughly to prevent flour from lumping.
Add lettuce, peas, and parsley.
Season to taste with salt and pepper.
Simmer, covered, until thoroughly heated, 3 to 5 minutes.