A little bit of effort with this traditional French recipe for Petit pois a la francaise makes these peas very special.
Ingredients
40g butter
3 eschalots
½ baby iceberg lettuce
300g frozen baby peas
2/3 cup (165ml) chicken stock or water
Instructions
Melt butter in a saucepan on medium heat. Add the eschalot and cook, stirring, for 2-3 mins, until soft. Add lettuce and cook another 2 mins, until wilted.
Add peas and stock and bring to boil. Reduce heat to low and simmer, uncovered, for 10-15 mins, until peas are tender. Season to taste with salt and pepper.
