Anne Willan

Petits Pois à la Crème

Green Peas with Cream

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

While the peas are cooking, some cooks cover the pot with a soup plate of cold water, which condenses the steam and keeps the peas moist.

Ingredients

1.5 kg

500 g

Method

Shell the fresh peas. Wash the lettuce and cut it in strips, discarding the stem. Melt the butter in a pot and add the onions, lettuce and peas; stir until all are coated with butter. Add the boiling water, sugar, salt, pepper and bouquet garni. Cover and cook over a low fire for 15–20 minutes or until the peas are tender. Remove the lid and boil any liquid rapidly for 2–3 minutes or until the