5 Reviews

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!

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randomelectron June 02, 2013

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.

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BakinBaby June 04, 2009

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.

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Rita~ May 29, 2009

Oh my goodness-I never knew peas could be this DELICIOUS! I used frozen peas and sour cream. Everyone loved these peas-I was proud to serve them to family and friends! Thank you for a great recipe, French Tart!!!

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Mrs.Jack November 03, 2008

As with another of your French side dishes which I rated highly, I do not rate this on the level of sophistication, but on what can be done with plain veggies! I had a forgotten head of iceberg lettuce which had to be used up, and had to use frozen peas as this is still winter and no fresh peas are in sight! Also, I used the so-called "pickling onions" because those were all I had. They are small, but I cut them in half crosswise. I followed the recipe exactly (but cutting down on quantities as we are only two people), and used firm sour cream instead of crème fraiche. It's the usual simple but Frenchified touch we love! One word of warning: although I sprinkled over the vegetable stock powder, very little water (a splash) was needed because I used frozen petit pois, which shed their own liquid. So keep that in mind before you add all the stock. A delicious, comforting side dish. Thanks, FT!!

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Zurie August 18, 2008
Petits Pois à La Française - French Style Peas