Ma Leetle Petit Pois Recipes

PETITS POIS A LA FRANCAISE

Steps:

• Cook the scallions in the butter and oil until soft. Stir in the shredded lettuce, and when it is wilted add the frozen peas and stock.
• Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.

MA LEETLE PETIT POIS

Steps:

• Line a heavy skillet or Dutch oven with 3 to 4 large lettuce leaves.
• Add peas; sprinkle with sugar, salt and pepper.
• Dot with butter over the top of peas.
• Top with another lettuce leaf or two.
• Cover tightly and cook over medium low heat for 8 to 10 minutes or until peas are JUST tender.
• Check and add small amounts of water if the peas are drying out.
• Lettuce may be chopped and served with peas, if desired.

PETITS POIS A LA FRANCAISE

Steps:

• Melt the butter in a saute pan. Add the onions and cook 2 minutes, then add the bacon and continue cooking until done. Add the peas and stock. Season. Cover and cook until the peas are almost tender. Add the lettuce and stir through. Cover 1 minute to wilt. Check the seasonings, and serve.

PETITS POIS A LA FRANCAISE (SMALL PEAS WITH SHREDDED LETTUCE)

Steps:

• Allow the peas and onions to stand until defrosted.
• Cut away and discard the core of the lettuce. Rinse and pat dry. Cut the leaves into fine shreds. There should be about 3 cups.
• Blend 1 tablespoon of the butter with the flour until smooth. Set aside.
• Heat the remaining tablespoon of butter in a small skillet and add the shredded lettuce. Rince and pat dry. Cook, stirring, until wilted. Add the peas and onions and salt. Cover and cook about 4 minutes. Stir in the but ter-flour mixture and cook briefly.

PETITS POIS à LA FRANçAISE

Steps:

• Slice the scallions finely, and cook them in the butter and oil until soft. Shred the lettuce and stir into the scallion, and when it's wilted add the frozen peas and stock.
• Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.

PETITS POIS

Steps:

• In a large saucepan bring 1 cup unsalted water to a boil, add the peas, and return the water to a boil, separating the peas with a fork. Simmer the peas, covered, for 3 to 4 minutes, or until they are heated through, and drain them well. Toss the peas with the butter and salt and pepper to taste, transfer them to a heated serving dish, and sprinkle them with the zest.