Petits Pois À la Française

These braised peas and lettuce are usually served as an accompaniment with meat dishes, but are more versatile than that. You could, for example, serve them with poached eggs on toast – really tasty, and cheap.

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Little Peas The French Way

This recipe is usually served as an accompaniment with meat dishes, but is really rather more versatile than that. These delicious Little Peas The French Way will be a hit with everyone.

Braised peas and lettuce is the essence of this dish and as it is served hot, may seem unusual to a lot of people, but it is well worth the try.

What To Serve With This Dish

• As mentioned earlier meat dishes go well with this side dish like beef, pork, chicken, or any kind of meat.
• You could serve them with poached eggs on toast - really tasty, and cheap.

Variations

For added zing and an extra color, use 150 grams of lardons, or chopped smoked bacon, cooking these at the same time as the shallots.

More Tasty Recipes

• Pea Soup Recipe
• La Piperade
• Crockpot Beef Stew With Gravy
• Petit Pains Au Lait
• Keema Matar Recipe

📖 Recipe

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Petits Pois À la Française - Little Peas The French Way

Judith Coates

These braised peas and lettuce are usually served as an accompaniment with meat dishes, but are more versatile than that. You could, for example, serve them with poached eggs on toast - really tasty, and cheap.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine French

Servings 2 people

Ingredients

1x2x3x

• ▢ 2 -3 finely sliced shallots
• ▢ 3 tablespoon unsalted butter
• ▢ small amount of oil
• ▢ 1 Little Gem lettuce shredded
• ▢ 10 oz frozen petits pois
• ▢ 120 mililiter hot chicken stock

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Instructions

 

• Slice the shallots finely, and cook them in the butter and oil until soft (the oil is there to stop the butter from burning).
• Shred the lettuce and stir into the shallots, and once it's wilted add the frozen peas and stock.
• Cook at a fast simmer, uncovered, until everything is tender.
• For added zing and an extra colour, use 150 grams of lardons, or chopped smoked bacon, cooking these at the same time as the shallots.

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