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Suggest a better descriptionCook the peas in boiling water until just tender, then remove about a third of them and refresh in iced water. Set aside. Continue to cook the remaining peas until they are very tender, then drain and blend to a fine puree. Set aside. Bring the stock to the boil in a pan, then cook all the remaining vegetables separately in it until just tender, removing them with a slotted spoon before adding the next lot. Put 18floz of the stock into a separate pan and stir in the creme fraiche. Bring to the boil and stir in the pea puree, butter and watercress. Reheat the vegetables in the pea and watercress sauce, then ladle the mixture into 4 shallow bowls and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (575g) | ||
Recipe Makes: 4 servings | ||
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Calories: 130 | ||
Calories from Fat: 113 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 33.1mg | 10 % | |
Sodium 1421mg | 49 % | |
Potassium 19.9mg | 1 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.9g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 130
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