Small seasonal vegetables are by definition the delicacies of Touraine people, whether they are fresh broad beans, green beans, peas or carrots. This blend naturally accompanies any roast or grilled meat.
Difficulty:[usr 1]
Shell the peas. Trim the beans, wash them and cut them in half if necessary. Peel the carrots and turnips, cut them into even dice. Peel the onions and leave them whole if they are small enough. remove the rind from the ham and cut it into small dice.
Gently melt the butter in a casserole dish, add and stir in the butter for two minutes. Then add the diced ham, carrots and turnips. Mix gently for 5 minutes, then add the peas and green beans. Pour 10 cl of warm water over it, salt and pepper.
Slowly bring to a boil, cover and lower the heat. Leave to simmer gently for 15 minutes, then add the heart of lettuce cut in half or quarters. Cover and continue cooking for 15 minutes. Taste the juice and adjust the seasoning. Serve hot.
Source:Les Cuisines Régionales de France. Anjou-Touraine. Editions du Fanal.
