Petits Pois À la Française - Little Peas The French Way
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.
Ingredients
- 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
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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