PETITS POIS A LA FRANCAISE
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 30m
Yield 2 servings
Number Of Ingredients 6
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 à LA FRANçAISE - FRENCH STYLE PEAS
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
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
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 DE L'OUSTAU DE BAUMANIèRE
Provided by Elaine Sciolino
Categories quick, weekday, side dish
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- In a medium skillet over medium heat, combine olive oil and butter. When butter is melted, add pork belly or bacon and sauté until browned and beginning to crisp, about 2 minutes.
- Add scallions and peas, and stir for 1 minute. Add stock, and season to taste with salt and pepper. Cover, reduce heat to low and cook just until peas are well heated and barely tender, 1 to 3 minutes depending on the freshness and size of the peas.
- Add lettuce, stir to combine and remove from heat. Serve immediately.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 310 milligrams, Sugar 5 grams, TransFat 0 grams
PETITS POIS
Categories Vegetable Side Thanksgiving Pea Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 3
Steps:
- In a large saucepan bring 1 cup unsalted water to a boil, add the peas, and return the water to a boil, separating the peas with a fork. Simmer the peas, covered, for 3 to 4 minutes, or until they are heated through, and drain them well. Toss the peas with the butter and salt and pepper to taste, transfer them to a heated serving dish, and sprinkle them with the zest.
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