Petit Pois Francais (French peas)

The Recycled Cook

By Adrian Sleeman

Petit Pois Francais (French peas)


If you want something a little different to serve as an accompaniment with a French twist instead of the usual vegetables try this simple method of cooking peas with lettuce and onion. Easy to make and a simply delicious alternative which will lift your meal.

This works particularly well with fish but could just as easily be served as a side dish with chicken or pork or even supplemented with other vegetables and served as a soup in its own right. 

 I find that adding a particular choice of herb can change the whole character of this dish, for example you could add Dill or Fennel with fish, Sage or Mint with pork and Tarragon or Coriander with Chicken,

The basis of this dish is of course a good vegetable stock which ideally you will have made yourself and frozen, the recipe for which you can find here Making Stock. You can of course use shop bought stock cubes, gels or even liquid sachets these days

Gently fry some white onions in a little butter and olive oil, I like to use garlic infused oil to give the dish that extra French flavour but any good quality virgin oil will do. Cook in a large saucepan or wok over a medium heat for a few minutes until the onions are soft but not coloured. If the pan gets too hot just add a little of your stock. Add some roughly chopped spring onions for that extra texture and colour at this point.

  1. Pour in the fresh vegetable stock and add a little sugar, bring to the boil and simmer over a medium heat. Cook for two or three minutes, add the fresh or frozen peas to the pan and then continue to cook over a low to medium heat until the peas are cooked through but still "al dente". Not getting chefy but it is a French dish.
  2. Add the quartered gem lettuce (if using) or tear in some lettuce large leaves. Taste and season with a salt and ground black pepper. Do not overcook or the peas will lose their colour and the lettuce will become limp.

  2. Just before the end of the cooking time you can add creme fraiche or single cream if preferred and in true French style add a couple more pieces of butter to the pan. Check the seasoning and adjust to taste. Serve immediately sprinkled with sprigs of fresh Dill or Mint if you prefer. 
  3. Serve with a nice piece of fish, I have used a whole Lemon Sole lightly dusted with seasoned flour, pan fried in butter and virgin olive oil. The perfect accompaniment on its own or add some lightly boiled new potatoes to bulk up the meal.
You could equally serve this with a chicken breast, pork chop or even sausages. Despite its French name it is after all just an accompanying vegetable dish.

 Although I strain the vegetables before serving I like to add a small pot of the reduced and enriched stock on the side as a serving sauce. 

Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines.

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