Peas à la Française
Forough’s favorite way to enjoy fresh peas is by eating them raw, straight from the pod, savoring their natural sweetness and crunch. The following recipe is a classic staple of French country cooking, making it a beautiful side dish for roasted chicken or fish. Forough prefers to cook the peas just briefly, so they retain their bite. Feel free to adjust the cooking time to your taste.
Ingredients
- 2 cups of green peas (can be replaced with frozen peas)
- 2 medium shallots, finely chopped (or 3-4 scallions, thinly sliced)
- 4-5 leaves of butter lettuce, torn into large pieces or 2 baby gem lettuce
- 2 tablespoons unsalted butter
- 1/4 cup chicken or vegetable broth
- 1 teaspoon sugar (optional)
- Salt and freshly ground black pepper, to taste
- Fresh mint or parsley, chopped (optional, for garnish)
DIRECTIONS
1. Prepare the Peas:
- If using fresh peas, blanch them in boiling salted water for 20 seconds, then drain and set aside. If using frozen peas, you can skip this step.
2. Cook the Shallots or Scallions:
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the chopped shallot or scallions and cook gently for about 3-4 minutes, or until soft and fragrant. If using scallions, cook the white parts first, adding the green parts later.
3. Simmer the Peas:
- Add the peas to the pan, stirring to combine with the shallots/scallions.
- Pour in the chicken or vegetable broth and add the sugar (if using).
- Season with salt and freshly ground black pepper to taste.
- Bring the mixture to a simmer, cook until the peas are cooked to your liking and the flavors have melded together.
4. Add the Lettuce:
- Just before serving, stir in the torn butter lettuce or baby gem leaves. Toss gently just until the lettuce is lightly warmed but still crisp.
5. Serve:
- Taste and adjust seasoning if needed.
- Garnish with chopped fresh mint or parsley for a bright finish, and serve hot.
Bon appetite.
Forough & Le Bon Nosh Team