Petits Pois à La Française - French Style Peas |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe makes a delightful accompaniment to any type of main meal, and adds a real splash of colour. I have stated fresh OR frozen peas in the recipe - frozen peas can be used to great effect out of season. In the absence of small silverskin onions, spring onions (green onions) can be used, making this a very versatile recipe to serve throughout the year. Cut back on the butter if you are on a low fat diet - the taste will be less rich, but still as delicious! Ingredients:
2 ounces butter |
16 small white pearl onions (green onions) or 4 spring onions, chopped (green onions) |
1 small iceberg lettuce, thickly sliced |
1 teaspoon caster sugar |
1/4 pint vegetable stock |
1 lb fresh peas, weight after being podded or 1 lb frozen peas |
2 tablespoons creme fraiche |
2 -4 stalks fresh mint |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Serve immediately with the sprigs of fresh mint on top.
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