Petits Pois à la Française

Name: Petits Pois à la Française
Prep time: PT20 minutes
Cook time: PT30 minutes
Total time: PT50 minutes
Yield: 6
Cuisine: France
Ingredients: 500 g Fresh or frozen peas (If using frozen, do not thaw. Fresh peas will yield a slightly sweeter result.); 1 medium head Butter lettuce (About 200-250g. Romaine or other tender lettuce can be substituted, but butter lettuce is traditional.); 12-15 undefined Pearl onions (If pearl onions are unavailable, use 1 small yellow onion, finely diced.); 60 g Unsalted butter (Divided. 40g for cooking, 20g for finishing.); 1 tsp Granulated sugar (Balances the sweetness of the peas and onions.); 60 ml Water or vegetable broth (About 1/4 cup. Just enough to create steam for braising.); to taste undefined Salt; to taste undefined Freshly ground black pepper; small handful undefined Fresh mint leaves (Optional, for garnish and added freshness.)

French Braised Peas

A classic French spring side dish where sweet peas are gently braised with tender lettuce, sweet pearl onions, and butter, creating a delicate and flavorful vegetable medley. The lettuce wilts down to form a light sauce.

준비 시간20 minutes

조리 시간30 minutes

총 시간50 minutes

1회 제공량6

난이도Easy

2개의 수정· Feb 8

나만의 버전 만들기

Petits Pois à la Française - France traditional dish

🧂 재료

500 g Fresh or frozen peas(If using frozen, do not thaw. Fresh peas will yield a slightly sweeter result.)
1 medium head Butter lettuce(About 200-250g. Romaine or other tender lettuce can be substituted, but butter lettuce is traditional.)
12-15 Pearl onions(If pearl onions are unavailable, use 1 small yellow onion, finely diced.)
60 g Unsalted butter(Divided. 40g for cooking, 20g for finishing.)
1 tsp Granulated sugar(Balances the sweetness of the peas and onions.)
60 ml Water or vegetable broth(About 1/4 cup. Just enough to create steam for braising.)
to taste Salt
to taste Freshly ground black pepper
small handful Fresh mint leaves(Optional, for garnish and added freshness.)

👨‍🍳 조리법

1
Prepare the vegetables: Wash and shred the butter lettuce into ribbons about 1 cm wide. Peel the pearl onions. If using a regular onion, peel and finely dice it.
⏱️ 10 minutes
2
Melt 40g of the butter in a heavy-bottomed pot or Dutch oven over medium heat (175°C / 350°F). Once the butter is melted and shimmering, add the peeled pearl onions (or diced onion) and sauté for 3-4 minutes until they begin to soften and become slightly translucent.
⏱️ 5 minutes
3
Add the shredded lettuce to the pot. Stir it into the onions and cook for 2-3 minutes until it starts to wilt down. Then, add the peas, sugar, and 60ml (1/4 cup) of water or vegetable broth. Stir everything to combine.
⏱️ 5 minutes
4
Bring the mixture to a gentle simmer. Reduce the heat to low (150°C / 300°F), cover the pot tightly, and let the vegetables braise gently for 20-25 minutes. Stir occasionally to prevent sticking. The peas should be tender and bright green, and the lettuce should have broken down into a light sauce.
⏱️ 25 minutes
5
Once the peas are tender, remove the lid. If there is excess liquid, increase the heat slightly and cook uncovered for a minute or two to reduce it. Stir in the remaining 20g of butter until melted and incorporated. Season generously with salt and freshly ground black pepper to taste. If using, finely chop the fresh mint and stir it in just before serving.
⏱️ 5 minutes
6
Serve hot as a delightful side dish. Garnish with a few extra mint leaves if desired.

요리 기록 추적

💡 전문가 팁

✓Using fresh, young spring peas will provide the best flavor and texture.
✓The lettuce wilts significantly, acting as a natural thickener and binder for the sauce.
✓This dish is a perfect accompaniment to roasted meats, fish, or poultry, embodying the essence of French spring cuisine.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

For a richer flavor, add 50g of diced pancetta or bacon to the pot and cook until crisp before adding the onions.
A pinch of nutmeg can be added during the braising stage for an extra layer of warmth.
A splash of cream can be added at the end for a more decadent finish.