Petits pois a la francaise

Yield: 4 Servings

Measure Ingredient
1 pounds Frozen Peas
½ \N Lettuce Heart
6 \N Spring Onions
8 fluid ounce Double Cream
1 ounce Butter
\N \N Salt and Pepper
½ cup Water

Shred the lettuce into little ribbons with a sharp knife. Clean and shred the spring onions. Put the butter into a good solid pan with a lid. Add the onions and lettuce. If using fresh peas, add them and about half a cup of water and cook gently for about 10 minutes. If using frozen, let the spring onions and lettuce cook on their own for about 7 or 8 minutes, then add the peas and cook for a further 2 or 3 minutes. Don't add water there is enough in the frozen peas already.

Pour in the double cream, balance the seasoning and bring to the boil, but don't let it cook for more than a minute more. The peas will be green, firm and surrounded in the most delicious and wicked sauce. Serve either with plain grilled meat or as a dish on its own in little bowls with good bread.

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