Fresh Peas a la Francaise
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups shelled peas (If fresh peas are not available, frozen peas may be used.)
- 4small white onions, peeled and sliced
- 8Boston lettuce leaves, shredded
- Salt and freshly ground pepper to taste
- Pinch of sugar
- 2tablespoons butter
- ¼cup water
- 1teaspoon flour or cornstarch
Nutritional analysis per serving (4 servings)
143 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 5 grams protein; 408 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine peas, onions, lettuce, salt, pepper, sugar and 1 tablespoon of the butter in a bowl. Mix well and add the water.
- Step 2
Place in a saucepan. Cover and bring to a boil. Simmer until tender.
- Step 3
Meanwhile, cream together the remaining 1 tablespoon butter and the flour. Add to the saucepan, stirring with a wooden spatula. Blend well. When liquid has thickened and returned to a boil, remove from heat and serve immediately.
Private Notes
Comments
This was delicious. The lettuce and onions are part of the background. Dish is slightly creamy and was a lovely accompaniment to the Sea Scallops with Tomatoes and Shallot Butter.
Both the French and the English claim the simple braising of fresh peas with the most delicate of lettuces Boston, cos etc.- part of their own ancient cuisine. “Fresh “was the operative adjective before Birdseye. Nancy Mitford’s “U” snobbery left iceberg lettuce on the Diner counter But frozen peas, when thawed now have universal (and Nigella Lawson’s) realistic approval. And when of necessity I was face with a “non-U” decision, I discovered blue collar iceberg in lots of butter works fine.
do you really boil the lettuce?
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