Fresh peas and carrots with lettuce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 5 | cups | Peas, shelled |
| 9 | smalls | Carrots, cut in 1/4\" slices |
| 20 | Tiny white onions, peeled | |
| 1¼ | cup | Lettuce, coarsely shredded |
| 1½ | teaspoon | Dried basil |
| 1½ | teaspoon | Dried rosemary, crushed |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Water |
Directions
To cook reduced quantities: reduce all ingredients proportionately.
Maintain minimum ¼ cup water. 1. Melt butter in cooker. Add remaining ingredients. Stir.
2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 1 minute.
3. Remove cooker from heat. Press finger-tip control lightly to release pressure.
4. Open cooker. Serve hot.
Recipe by: Hawkins Futura Cookbook - 1987 Supplement Posted to MC-Recipe Digest V1 #571 by Rooby <MsRooby@...> on Apr 15, 1997