Petits Pois à la Française

Sautéed Peas

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

This is a most famous dish. Normally fresh peas are used, but it seems a shame to destroy the succulent goodness of new peas by cooking them so long. Therefore, I suggest using frozen peas in this recipe.

Ingredients

  • 18 small white, boiling onions
  • 6 lettuce leaves, shredded
  • pound b

Method

  1. Peel, then blanch onions (put into cold water, bring to a boil, and drain; rinse in cold water and drain again).
  2. Put onions and remainder of ingredients into a skillet. Add peas in their frozen state. Cover with lid and bring to a boil. Simmer about 30 minutes. Stir occasionally to mix the ingredients.
  3. When done, there should be about