Petit Pois Flamande Recipes

FRENCH PEAS WITH BACON AND LETTUCE

Steps:

• Heat the oil in a deep frying pan over a medium heat.
• Add the bacon and brown for 3 minutes, stirring occasionally.
• Pour in the wine, sliced onions, and let the mixture bubble for 2 minutes.
• Add in the stock and peas, bring back to the boil and cook for 3 minutes.
• Carefully place the lettuce quarters on top of the peas, with the stalks facing upwards.
• Put the lid on for 2 minutes then turn off the heat. Remove the lettuce and place on a plate then drain the peas.
• Place the peas in a serving dish and arrange the lettuce on the top to serve.

PETITS POIS A LA FRANCAISE

Steps:

• Cook the scallions in the butter and oil until soft. Stir in the shredded lettuce, and when it is wilted add the frozen peas and stock.
• Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.

PETITS POIS A LA FRANCAISE (SMALL PEAS WITH SHREDDED LETTUCE)

Steps:

• Allow the peas and onions to stand until defrosted.
• Cut away and discard the core of the lettuce. Rinse and pat dry. Cut the leaves into fine shreds. There should be about 3 cups.
• Blend 1 tablespoon of the butter with the flour until smooth. Set aside.
• Heat the remaining tablespoon of butter in a small skillet and add the shredded lettuce. Rince and pat dry. Cook, stirring, until wilted. Add the peas and onions and salt. Cover and cook about 4 minutes. Stir in the but ter-flour mixture and cook briefly.