Fresh Peas à La Francaise In Pressure Cooker Recipes

PEAS A LA FRANCAISE

Steps:

• In a Dutch oven, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside., In the same saucepan, melt butter over medium heat. Stir in the onions, water, sugar and seasonings. Add peas and lettuce; stir until blended. Cover and cook for 6-8 minutes or until vegetables are tender. Serve with a slotted spoon.

FRESH PURPLE HULL PEAS IN THE INSTANT POT/PRESSURE COOKER

Steps:

• Place peas, ham hock, chicken broth, 1/2 TBS of salt, pepper, and olive oil in the Instant Pot/pressure cooker. Attach lid and set pot to "manual" for 20 minutes. Allow pressure to release naturally. Taste peas for seasoning and add additional salt if needed.

PETITS POIS à LA FRANçAISE - FRENCH STYLE PEAS

Steps:

• Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.
• Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.
• Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.
• Just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.
• Serve immediately with the sprigs of fresh mint on top.

FRESH PEAS A LA FRANCAISE

Steps:

• Combine peas, onions, lettuce, salt, pepper, sugar and 1 tablespoon of the butter in a bowl. Mix well and add the water.
• Place in a saucepan. Cover and bring to a boil. Simmer until tender.
• Meanwhile, cream together the remaining 1 tablespoon butter and the flour. Add to the saucepan, stirring with a wooden spatula. Blend well. When liquid has thickened and returned to a boil, remove from heat and serve immediately.

PRESSURE COOKER PEAS OR BUTTER BEANS

Steps:

• Add all ingredients to 4 or 6 quart pressure cooker.
• Cover and bring to pressure, reducing heat when control starts to jiggle.
• Cook for 6 minutes, turn off heat and allow cooker to depressurize naturally.

PRESSURE-COOKER BLACK-EYED PEAS WITH HAM

Steps:

• Rinse and sort black-eyed peas. Transfer to a 6-qt. electric pressure cooker. Stir in water, ham, onion, garlic, seasoned salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Serve with a slotted spoon. If desired, sprinkle with green onions. , Freeze option: Freeze cooled pea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.