Green Peas A La Francaise Recipes

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.

Steps:

• In a Dutch oven, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside., In the same saucepan, melt butter over medium heat. Stir in the onions, water, sugar and seasonings. Add peas and lettuce; stir until blended. Cover and cook for 6-8 minutes or until vegetables are tender. Serve with a slotted spoon.

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.

Steps:

• Melt the butter in a 10 cup, micro-wave bowl, for 1 minute. Add minced onions. Cover and simmer without browning onions until they are soft and transparent. Reserve the outer green whole lettuce leaves. Then chop the head of lettuce and place on top of the onions.
• Add the chopped or shredded lettuce, parsley and on top of the onions. Blend well. Shell the fresh green peas and place peas on top of the lettuce mixture.
• Sprinkle with sugar and cover with the reserved lettuce leaves. Cover and cook, 6 minutes. Let stand 5 minutes, before serving. Serve with chopped fresh parsley, and lemon wedges. BON APPETITE!!!

Steps:

• Allow the peas and onions to stand until defrosted.
• Cut away and discard the core of the lettuce. Rinse and pat dry. Cut the leaves into fine shreds. There should be about 3 cups.
• Blend 1 tablespoon of the butter with the flour until smooth. Set aside.
• Heat the remaining tablespoon of butter in a small skillet and add the shredded lettuce. Rince and pat dry. Cook, stirring, until wilted. Add the peas and onions and salt. Cover and cook about 4 minutes. Stir in the but ter-flour mixture and cook briefly.

Steps:

• Combine peas, onions, lettuce, salt, pepper, sugar and 1 tablespoon of the butter in a bowl. Mix well and add the water.
• Place in a saucepan. Cover and bring to a boil. Simmer until tender.
• Meanwhile, cream together the remaining 1 tablespoon butter and the flour. Add to the saucepan, stirring with a wooden spatula. Blend well. When liquid has thickened and returned to a boil, remove from heat and serve immediately.