1 / 1
One-Pot French-Style Peas
A staple of traditional French cooking, this comforting side dish transforms everyday vegetables into something extraordinary. Sweet green peas, spring onions, and quartered lettuce hearts simmer gently in a savory chicken broth until they're meltingly tender. The butter enriches the stock, creating a light, flavorful glaze that coats the vegetables. It's an elegant yet straightforward addition to roasted meats or poultry, proving that the simplest ingredients often make the most memorable sides.
Equipment
- Stovetop
- Saucepan
Ingredients
- 1 firm-hearted lettuce
- 50g (2oz) butter
- 900g (2lb) young peas, shelled
- 12 spring onions, sliced
- 1 tsp sugar
- 150ml (¼ pint) chicken stock
- salt and ground black pepper
Instructions
- 1Discard the outer leaves from the lettuce and slice the firm heart into four equal wedges. Leaving the core intact helps the wedges hold their shape while they simmer.
- 2Melt the butter in a large pot over medium heat. Stir in the shelled peas, sliced spring onions, lettuce wedges, sugar, chicken stock, salt, and black pepper. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes until the vegetables are completely tender.
Notes
- Swap: You can use vegetable stock instead of chicken stock to make this dish vegetarian.
- Ingredient tip: Frozen peas work just as well as fresh ones here. There's no need to thaw them first.
- Storage: Keeps in the fridge for up to 3 days in an airtight container. Reheat gently on the stove.
Recipe Details
About the Author
