Petits Pois à La Française - French Style Peas

French Tart's Note:

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!

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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.

Reviews

[randomelectron]

Tried this recently. Preparing and serving peas in this manner raises the humble pea from its usual lowly status to something truely sublime. The recipe can also be used for corgette (zuchini) cut into small dice, but don't over cook them. Superb!

[BakinBaby]

Made for ZWT5, The Epicurean Queen Team. We love peas and this will certainly go into the make again folder. Merveilleux!!! Made as directed and enjoyed trying the creme fraiche.

[Rita~]

Merveilleux! Just wonderful! This was part of our Menu #28651. So east to put together. I did use 1/2 a head of iceberg. I did use only 1/4 cup of stock. Part of our Menu #28651. Merci Beaucoup! Made for ZWT5.