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Kopfsalat Mit Erbsen

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  Romaine lettuce head 1 Large, coarsely shredded
  Frozen peas 10 Ounce (1 Package)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Water 1 Cup (16 tbs)
  Onion 1 Small, minced
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Salt To Taste
  Pepper To Taste

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.

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Kopfsalat Mit Erbsen Recipe