French cuisine · Vegetable Dishes

Petits Pois à la Française

Young peas braised in butter with pearl onions and shredded lettuce, finished with fresh chervil.

Ingredients · for 4 servings

• 600g young peas (frozen)
• 200g pearl onions
• 1 head of lettuce
• 50g butter
• 150ml vegetable stock
• 1 tsp sugar
• 1/2 bunch chervil
• Salt, pepper

Instructions

1. Peel the pearl onions, remove the core from the lettuce, wash, spin dry and cut the leaves into finger-width strips; finely chop the chervil.
2. Melt 30g of the butter in a wide pot and turn the pearl onions in it over gentle heat for 4 min., without letting them take on color.
3. Add the peas, sugar and a generous pinch of salt and toss briefly.
4. Pour in the vegetable stock, lay the lettuce strips on top and braise, covered, over low heat for 10–12 min., until the peas are tender but still bright green.
5. Remove the lid, let the liquid reduce uncovered for 2–3 min. and swirl in the remaining butter in small pieces until the sauce turns silky.
6. Season with salt and pepper, sprinkle with chervil and serve warm as a side dish.