Petit Pois a la Francaise
A little bit of effort with this traditional French recipe for Petit pois a la francaise makes these peas very special.
Preparation: 5 minutes
Cooking: 10 minutes
½ baby iceberg lettuce
300g frozen baby peas
2/3 cup (165ml) chicken stock or water
- 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.
Lyndey’s Note: Serve these peas with any roast. Learn more on How to Cook a Roast here.