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Pearl pickled onions — Gibson cocktail, charcuterie board
Large stock pot — batch stocks, pasta water, lobster, canning
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
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Pearl pickled onions — Gibson cocktail, charcuterie board
Large stock pot — batch stocks, pasta water, lobster, canning
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
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gently heat the butter in a large saucepan and add the onions and lettuce. cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. if the pan gets too hot just add a little vegetable stock. pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. taste and season with a salt and black pepper. add the fresh or frozen peas to the stock with the onions and lettuce. cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but not mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them. just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. check the seasoning once more and adjust to taste. serve immediately with the sprigs of fresh mint on top.