Best 4 Petits Pois Recipes
Petits pois, also known as baby peas, are a delightful and versatile ingredient often used in French cuisine. These tiny, tender peas possess a sweet, delicate flavor and bright green color, making them a vibrant addition to various dishes. Whether you prefer them fresh, frozen, or canned, petits pois offer a burst of flavor and nutrition.
In this article, we present a collection of delectable recipes that showcase the versatility of petits pois. From classic French dishes like Oeufs en Meurette (eggs poached in red wine sauce) to refreshing salads and hearty soups, these recipes highlight the diverse culinary applications of petits pois. We also explore creative ways to incorporate these tiny peas into everyday meals, such as pasta dishes, stir-fries, and even desserts.
PETITS POIS à LA FRANçAISE - FRENCH STYLE PEAS
A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe makes a delightful accompaniment to any type of main meal, and adds a real splash of colour. I have stated fresh OR frozen peas in the recipe - frozen peas can be used to great effect out of season. In the absence of small silverskin onions, spring onions (green onions) can be used, making this a very versatile recipe to serve throughout the year. Cut back on the butter if you are on a low fat diet - the taste will be less rich, but still as delicious!
Provided by French Tart
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
PETITS POIS à LA FRANçAISE
Provided by Nigella Lawson
Categories Garlic Leafy Green Onion Vegetable Side Christmas New Year's Eve Winter Lettuce Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 6
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 A LA FRANCAISE (SMALL PEAS WITH SHREDDED LETTUCE)
Provided by Pierre Franey
Categories dinner, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 419 milligrams, Sugar 6 grams, TransFat 0 grams
PETITS POIS
Categories Vegetable Side Thanksgiving Pea Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 3
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.
Tips:
- Selecting Peas: Choose fresh, plump, and bright green peas. Avoid any that are wrinkled, yellowed, or have brown spots.
- Shelling Peas: To easily shell peas, hold the pea pod in one hand and use your thumb to push the peas out of the pod.
- Blanching Peas: Blanching peas helps preserve their color and nutrients. To blanch peas, bring a pot of water to a boil, add the peas, and cook for 1-2 minutes. Then, transfer the peas to an ice bath to stop the cooking process.
- Storing Peas: Fresh peas can be stored in the refrigerator for up to 3 days. Blanched peas can be stored in the freezer for up to 6 months.
- Cooking Peas: Peas can be cooked in a variety of ways, including boiling, steaming, sautéing, and stir-frying. When cooking peas, be careful not to overcook them, as this can make them mushy.
Conclusion:
Petits pois, or green peas, are a delicious and versatile vegetable that can be enjoyed in a variety of dishes. With their sweet flavor and delicate texture, peas are a perfect addition to salads, soups, stews, and stir-fries. They are also a good source of vitamins, minerals, and fiber. Whether you are looking for a simple side dish or a more complex entrée, there is a petits pois recipe out there for everyone. So next time you are looking for a healthy and delicious way to add some color to your plate, reach for a handful of fresh peas.
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