European
France - Side Dishes
Petits Pois à la Française
Chef's Menu Description
Classic French bistro side: tender baby peas slowly braised in butter with sweet pearl onions, shredded butterhead lettuce, smoked lardons, and fresh sprigs of mint and thyme.
Ingredients
- • 500g sweet baby green peas (fresh or frozen)
- • 1 small head butterhead lettuce (sucrine or Boston), shredded
- • 100g smoked bacon lardons
- • 8 small pearl onions or baby spring onions
- • 40g butter
- • 150ml light chicken or vegetable stock
- • Fresh sprig of thyme, salt, and freshly ground black pepper
Preparation Steps
1
Phase 1
Melt half the butter in a saucepan. Sauté lardons and baby onions for 5 minutes until lightly golden.
2
Phase 2
Add shredded butterhead lettuce and stir until wilted. Pour in broth and add thyme sprig.
3
Phase 3
Add baby green peas. Cover and simmer gently for 8-10 minutes until peas are tender and sweet.
4
Phase 4
Stir in remaining butter to enrich the braising liquid. Season with salt and pepper and serve hot.