Petits Pois A La Francaise Food

PETITS POIS à LA FRANçAISE - FRENCH STYLE PEAS

Petits Pois à La Française - French Style Peas image

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!

Provided by French Tart

Categories Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

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 of fresh mint

Steps:

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.
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.
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.
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.
Serve immediately with the sprigs of fresh mint on top.

PETITS POIS A LA FRANCAISE

Petits Pois a la Francaise image

Provided by Nigella Lawson : Food Network

Categories side-dish

Time 30m

Yield 2 servings

Number Of Ingredients 6

Ingredients

3 small or 2 fat scallions, finely sliced
3 tablespoons unsalted butter
1 drop garlic-infused oil (or any oil really)
1 Little Gem (Butterhead) lettuce, shredded
2 cups frozen petits pois
1/2 cup hot chicken stock (concentrate or cube and hot water is fine)

Steps:

Cook the scallions in the butter and oil until soft. Stir in the shredded lettuce, and when it is wilted add the frozen peas and stock.
Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.

PETITS POIS A LA FRANCAISE

Petits Pois a la Francaise image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons butter
16 pearl onions, peeled and halved
4 slices bacon, cut into lardons
1 pound/2 kg/2 cups shelled fresh peas
1/2 cup/125 ml chicken stock
Salt and freshly ground pepper
1 bib lettuce, cored and sliced

Steps:

Melt the butter in a saute pan. Add the onions and cook 2 minutes, then add the bacon and continue cooking until done. Add the peas and stock. Season. Cover and cook until the peas are almost tender. Add the lettuce and stir through. Cover 1 minute to wilt. Check the seasonings, and serve.

PETITS POIS à LA FRANçAISE

Petits Pois à la Française image

Provided by Nigella Lawson

Categories Garlic Leafy Green Onion Vegetable Side Christmas New Year's Eve Winter Lettuce Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 6

Ingredients

1/4 cup finely sliced scallions
3 tablespoons unsalted butter
1 drop garlic-infused oil (or any oil really)
1 cup shredded little butter lettuce
2 cups or 1 10 oz package frozen petits pois
1/2 cup hot chicken stock (concentrate or cube and hot water is fine)

Steps:

Slice the scallions finely, and cook them in the butter and oil until soft. Shred the lettuce and stir into the scallion, and when it's wilted add the frozen peas and stock.
Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.

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