194 Peas à I’Etouffée

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

Recipe to produce 4 portions U.S.A. Imperial Metric
Peas 1 lb. 1 lb. 500 grams
Onions 2 small 2 small 2 small
Parsley 1 spray 1 spray 1 spray
Chervil 1 spray 1 spray 1 spray
Mint 1 spray 1 spray 1 spray
Butter 1 tbsp. 1 tbsp. 15 grams
Salt, black pepper To season To season To season
Sugar 1 tsp. 1 tsp. 5 grams
Water ½ cup 4 fl. oz. 112 milliliters

Method

Method of Preparation

  1. Shell peas.
  2. Cut onions into quarters.
  3. Tie parsley, chervil, and mint together.

Method of Cookery

  1. Place peas with onions, herbs, butter, sugar, and water into a saucepan. Season with salt and pepper. Bring to the boil–cover and boil quickly, shaking the pan from time to time until the peas are soft (15 minutes).
  2. If necessary add a little hot water to peas during cookery.