Simply Woman & Home
Peas, broad beans and lettuce gratin
Gratins tend to be carby and rich, but on seeing chef Anthony Demetre’s fricassee of peas and broad beans, I was inspired to put my own spin on it.
Serves 4 as a side dish • Ready in 30 mins
200ml white wine
300g shelled fresh or frozen peas
300g podded broad beans
500ml fresh chicken stock
300ml double cream
juice of ½ lemon
1 little gem lettuce, roughly chopped
10 sprigs of tarragon, leaves removed and roughly chopped
¼ nutmeg, grated
20g Parmesan, grated salt and freshly ground black pepper
1 Preheat the oven as hot as it can go (about 260C/Gas 10).
2 Pour the wine into a saucepan, place it over a high heat and reduce the volume by two thirds. While this is on the go, blanch the peas and broad beans in a pan of salted boiling water for about 2 mins, then drain and refresh in ice-cold water to halt the cooking process.
3 Once the wine has reduced, add the stock and the cream, and reduce again over a medium-high heat until the sauce has emulsified and thickened. Squeeze in the lemon juice, add the chopped lettuce to wilt it slightly, then add the tarragon leaves and season with the nutmeg and a healthy pinch of salt and pepper.
4 Drain the peas and beans and transfer them to an ovenproof gratin dish. Pour over the cream and lettuce sauce and top with the grated Parmesan. Place in the scorching-hot oven for 15 mins, until the cheese is gratinated and golden. Remove from the oven and serve.