CookEat Recipe
French-Style Green Peas with Little Onions
Shelled green peas simmered with small white onions, lettuce and herbs, then finished with butter.
Method
Steps
Step 1
Place one US pint by volume of tender shelled green peas in a saucepan with about 237 mL cold water, one teaspoon salt, an estimated half-teaspoon white pepper and one teaspoon soft sugar.
Step 2
Add six very small peeled white onions and a very small well-washed lettuce head with four parsley branches tied securely around it. Cover, bring to a brisk boil and cook for the printed twenty-five minutes as a guide, until peas and onions are tender.
Step 3
Remove the lettuce, parsley and any tying material. Stir in one tablespoon butter and cook gently for the printed three more minutes. Transfer the peas and six onions to a clean hot deep dish and serve.
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