Peas With Ham a La Languedocienne

Submitted by nitko

"This is a recipe from “New Concise Larousse Gastronomique”, the book I often use when browsing for new recipes. The bouquet garni mentioned here consists of parsley sprig, fresh thyme sprig and celery sprig. I have changed a recipe just a bit, but nothing essential."

 

• Ready In: 55mins
• Ingredients: 11
• Yields: 4 portions
• Serves: 4

ingredients

• 800 g peas
• 100 g onions
• 125 g ham (not smoked, raw)
• 1 tablespoon flour
• 1⁄2 tablespoon lard (or goose fat, or butter)
• 5 g salt
• 1⁄2 teaspoon sugar (caster)
• 5 g parsley (1-2 sprigs)
• 2 g thyme (1 sprig)
• 2 g celery (1 sprig)
• 300 ml water

directions

1. Mince onion very finely and sauté it on lard until become translucent. Add ham cut into small pieces and sauté another 2 minutes.
2. Add flour and brown it just a bit (not more than 3 minutes). Add water and make creamy liquid first, and than add the rest.
3. Put fresh green peas into the water, add small bouquet garni (parsley, thyme, celery) and cook uncovered for about 45 minutes or until peas is soft (if you use frozen peas it will probably be 30 minutes). Remove the bouquet garni and serve hot.