Quick French Peas Food

QUICK FRENCH PEAS RECIPE

Steps:

• In a large saucepan, saute water chestnuts and onion in butter until onion is tender. Stir in the flour, sugar and salt until blended. Gradually add milk; stir in peas. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until peas are tender and sauce is slightly thickened. Add lettuce; cook until lettuce is wilted.

PETITS POIS à LA FRANçAISE - FRENCH STYLE PEAS

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.

BRAISED LETTUCE WITH PEAS

Steps:

• Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
• Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
• With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

WINTERTIME FRENCH STYLE SPLIT PEA SOUP

Steps:

• Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.
• Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.

FRENCH PEAS

Steps:

• Melt butter in a small saucepan; add all remaining ingredients. Cover and cook until the peas are tender, stirring occasionally.

FRENCH PEAS

Steps:

• In a saucepan, cook the scallions in the butter and oil until soft.
• Stir in the shredded lettuce, until wilted adding frozen peas and stock.
• Simmer, uncovered, until everything is tender and the liquid flavorful and liquid reduced.

FRENCH PEAS WITH BACON AND LETTUCE

Steps:

• Heat the oil in a deep frying pan over a medium heat.
• Add the bacon and brown for 3 minutes, stirring occasionally.
• Pour in the wine, sliced onions, and let the mixture bubble for 2 minutes.
• Add in the stock and peas, bring back to the boil and cook for 3 minutes.
• Carefully place the lettuce quarters on top of the peas, with the stalks facing upwards.
• Put the lid on for 2 minutes then turn off the heat. Remove the lettuce and place on a plate then drain the peas.
• Place the peas in a serving dish and arrange the lettuce on the top to serve.