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Nutrition Facts
Serving Size 1 (441g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock 2 stalks fresh mint
Calories 328
Calories from Fat 135		(41%)
Amount Per Serving		%DV
	Total Fat 15.0g	23%
	Saturated Fat 9.2g	45%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 105mg		4%
Potassium 722mg		20%
Total Carbohydrate 42.7g		14%
	Dietary Fiber 9.9g	39%
	Sugars 18.5g
Protein 9.2g		18%
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A Grand French Feast.

~Rita~

Petits Pois à La Française - French Style Peas

Recipe #297872 | 20 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: French Tart
Apr 10, 2008

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!

SERVES 4 (change servings and units)

Ingredients

2 ounces butter
16 small white pearl onions, chopped (green onions) or 4 spring onions, chopped (green onions)
1 small iceberg lettuce, thickly sliced
1 teaspoon caster sugar
1/4 pint vegetable stock
1 lb fresh peas, weight after being podded or frozen peas
2 tablespoons creme fraiche
2-4 stalks fresh mint

Directions

1
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.
2
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.
3
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.
4
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.
5
Serve immediately with the sprigs of fresh mint on top.

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Featured Reviews for This Recipe

From: ~Rita~

On May 29, 2009

Merveilleux! Just wonderful! This was part of our A Grand French Feast.. So east to put together. I did use 1/2 a head of iceberg. I did use only 1/4 cup of stock. Part of our A Grand French Feast.. Merci Beaucoup! Made for ZWT5.

0 people found this review helpful

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From: Mrs.Jack

On Nov 3, 2008

Oh my goodness-I never knew peas could be this DELICIOUS! I used frozen peas and sour cream. Everyone loved these peas-I was proud to serve them to family and friends! Thank you for a great recipe, French Tart!!!

1 person found this review helpful

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From: Zurie

On Aug 18, 2008

As with another of your French side dishes which I rated highly, I do not rate this on the level of sophistication, but on what can be done with plain veggies! I had a forgotten head of iceberg lettuce which had to be used up, and had to use frozen peas as this is still winter and no fresh peas are in sight! Also, I used the so-called "pickling onions" because those were all I had. They are small, but I cut them in half crosswise. I followed the recipe exactly (but cutting down on quantities as we are only two people), and used firm sour cream instead of crème fraiche. It's the usual simple but Frenchified touch we love! One word of warning: although I sprinkled over the vegetable stock powder, very little water (a splash) was needed because I used frozen petit pois, which shed their own liquid. So keep that in mind before you add all the stock. A delicious, comforting side dish. Thanks, FT!!

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From: BakinBaby

On Jun 4, 2009

Made for ZWT5, The Epicurean Queen Team. We love peas and this will certainly go into the make again folder. Merveilleux!!! Made as directed and enjoyed trying the creme fraiche.

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