← Back to Search Results braising American, French
peas-braised-with-lettuce-and-onions

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Petits Pois Frais a la Francaise

This dish is considered the glory of pea cookery; it should really be served as a separate course and eaten with a spoon. If you wish to have a wine with the peas, serve a chilled white that is not too dry, such as Traminer or Graves, or a chilled rosé.

Yield : For 4 to 6 people

Ingredients

  • 1½ firm, fresh heads of Boston lettuce 7 to 8 inches in diameter
  • 6 Tb butter
  • ½ cup water
  • 1½ Tb granulated sugar
  • ½ tsp salt
  • 1/8 tsp pepper
  • 3 lbs, medium sized, tender, fresh green peas (3 cups, shelled)
  • 8 parsley stems tied together with white string
  • 12 green onion bulbs about 1 inch in diameter OR small white onions boiled for 5 minutes in salted water
  • Salt and pepper
  • 2 Tb softened butter

Equipment:

  • White string
  • A heavy-bottomed, 4-quart, enameled saucepan
  • A domed lid or a soup plate
  • A hot vegetable dish

Directions

Remove wilted leaves, trim the stems, and wash the lettuce heads carefully so they will not break apart. Cut into quarters. Wind several loops of string about each quarter to keep it in shape as much as possible during the cooking.

Bring the butter, water, and seasonings to the boil in the saucepan. Then add the peas and toss to cover them with the liquid. Bury the parsley in their midst. Arrange the lettuce quarters over them and baste with the liquid. Pierce a cross in the root ends of the onions (for even cooking) and disperse them among the lettuce quarters.

So that the cooking steam will condense and fall back onto the peas, invert a lid over the saucepan and fill it with cold water or ice cubes; or use a soup plate. Bring the peas to the boil and boil slowly for 20 to 30 minutes or until tender. Several times during this period, remove the cover and toss the peas and vegetables to insure even cooking. As the water warms up and evaporates in the cover or soup plate, refill with ice cubes or cold water.

When the peas are tender their cooking liquid should have almost entirely evaporated. Correct seasoning.

Discard the parsley and the lettuce strings. Just before serving, toss the peas and onions with the butter. Turn them into the vegetable dish, place the lettuce around the edge of the dish, and serve at once.


© 1961, 1983, 2001 Alfred A. Knopf
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6, and includes 1/4 teaspoon of added salt.

223kcal (11%)
64mg (6%)
37mg (61%)
262mcg RAE (9%)
394mg
38mg
5g
8g
5g
17g
41mg (14%)
305mg (13%)
10g (49%)
16g (24%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
spice Spice
by Ana Sortun
good-to-the-grain Good to the Grain
by Kim Boyce
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
mexican-everyday Mexican Everyday
by Rick Bayless
american-masala American Masala
by Suvir Saran
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?