Petits Pois à la Française (French Braised Peas)

🧂 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 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.)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 6

   Serve hot as a delightful side dish. Garnish with a few extra mint leaves if desired.

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving