Best French Peas Recipes

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.

FRENCH-STYLE CHICKEN WITH PEAS & BACON

Steps:

• In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
• Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
• Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

FRENCH PEAS

Steps:

• Melt butter in a small saucepan; add all remaining ingredients. Cover and cook until the peas are tender, stirring occasionally.

FRENCH COUNTRY-STYLE PEAS

Steps:

• Heat oil in large nonstick skillet over medium heat. Cook onion in oil 1 minute, stirring occasionally. Stir in mushrooms and frozen vegetables; cook 3 minutes, stirring frequently. Stir in salt and pepper.
• Stir in lettuce; cook 1 minute, stirring constantly, until lettuce is wilted. Sprinkle with tarragon.

QUICK FRENCH PEAS RECIPE

Steps:

• In a large saucepan, saute water chestnuts and onion in butter until onion is tender. Stir in the flour, sugar and salt until blended. Gradually add milk; stir in peas. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until peas are tender and sauce is slightly thickened. Add lettuce; cook until lettuce is wilted.

GARLIC AND HERBED EARLY PEAS AND FRENCH BEANS

Steps:

• Combine frozen green beans and peas in a microwave-safe bowl. Add 1 tablespoon water, cover and heat on high or 8 to 10 minutes, stirring once.
• In a large saucepan, brown chopped bacon. Remove all but 1 tablespoon of bacon fat from the pan and add onion slivers, saute until softened. Add half-and-half and cognac to pan and whisk in garlic herb sauce mix. Bring to a boil, stirring constantly. Reduce heat and simmer until thickened.
• Drain green beans and peas. Add to pan with the sauce and stir. Season with salt and pepper, to taste.

FRENCH PEAS

Steps:

• In a saucepan, cook the scallions in the butter and oil until soft.
• Stir in the shredded lettuce, until wilted adding frozen peas and stock.
• Simmer, uncovered, until everything is tender and the liquid flavorful and liquid reduced.

FRENCH STYLE CHICKEN WITH PEAS AND BACON

Steps:

• In a large frying dry fry the bacon over a medium hear for 3 mins until the fat is released and bacon is golden. Transfer bacon into a small bowl leaving the fat in the pan. Add the chicken and brown for 4 mins per side.
• Push the chicken to one side of the pan and tip in the garlic and spring onions cooking for about 30 secs, until the spring onion stalks and bright green. Pour in the chicken stock, return the bacon to the pan cover and simmer for 15 minutes.
• Increase heat to pan and tip in the peas and lettuce and cook for 4 minutes, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through and stir in crème fraiche just before serving.

FRENCH GARDEN SWEET PEAS

Steps:

• Heat all ingredients to boiling; reduce heat.
• Cover and cook about 8 minutes or until peas are tender.

PEAS ON ITS FRENCH (PETITS POIS A LA FRANCAISE)

Steps:

• Heat peanut oil in a skillet.
• Add peas, onions, salt and pepper; cover and cook over medium heat 10-15 minutes.
• Add lettuce.

FRENCH STYLE PEAS & MINT

Steps:

• Melt butter in pot over medium heat.
• Stir in flour till smooth and cook 1 minute.
• Slowly whisk in chicken stock.
• Stir till thick.
• Stir in peas and shredded lettuce.
• Cook 3 minutes till lettuce wilts.
• Add mint and serve.

FRENCH PEAS WITH WATER CHESTNUTS

Steps:

• Cook peas according to package directions. Meanwhile, in another saucepan, cook onions and lettuce in oil over low heat for 5 minutes. Combine flour with water until smooth. Stir into onion mixture: cook and stir until thickened. , Drain peas and add to onion mixture along with the water chestnuts and pepper; heat through.

FRENCH-STYLE PEAS

Steps:

• Line bottom and sides of pan with lettuce, leaving one leaf for top.
• Place remaining ingrediants in pan and cover with remaining leaf.
• Cover pan and simmer over low heat 10-15 minutes.
• Discard lettuce before serving.