Petits Pois A La Francaise - French Peas

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

Petits pois a la Francaise is a classic French way to prepare peas, braising them with onions and lettuce. Bring your spoon to the table; you will not regret it.

Ingredients

2 pounds frozen peas, or 3 pounds fresh peas shelled
1 Boston lettuce, head
1 bouquet garni
6 tablespoons unsalted butter, cut into pieces
4 shallots, roughly chopped or 12 small white onions
2 teaspoons granulated sugar
½ cup cold water
½ teaaspoon salt
½ teaspoon pepper
chervil or parsley, (optional)

US - Metric

Instructions

Remove any parts of the lettuce that may be wilted. Wash the lettuce and slice it into large chiffonade.
Peel and slice the shallots into larger chunks.
In a heavy-bottomed 3-quart enamel saucepan, add the onion, peas, bouquet garni, 5 tablespoons of butter, sugar, salt and pepper. Pour over the cold water.
Mix well, cover, and bring the saucepan to a small boil over medium-low heat. Continue cooking for about 30 minutes.
Remove the bouquet garni, add the rest of the butter. Check for seasoning and correct if need be. Mix well and serve.

Equipment

Notes

BOUQUET GARNI

If you choose to make it with fresh herbs, here is what you need:

Fresh parsley, thyme, and laurel tied together.

Always remove before serving.

As we eat with our eyes too, as you know, when you cook lettuce, it turns a darker color. To reduce some little noses going up in the air and to address children's refusal to eat and their tendency to move away from this tasty dish, I suggest holding back a few Boston lettuce leaves and adding them toward the end of cooking. Make sure they are wilted before serving. This will give your dish that beautiful green color.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.