Petits Pois a la Francaise |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 3-4 cups shelled fresh peas | 1 romaine lettuce, shredded | 10-12 scallions, cut in 2 inch pieces |
| 2 teaspoons sugar | bouquet garni | 1/4 cup butter |
| 1/2 cup cold water | salt | |
| 1 | Put the peas in a saucepan with the lettuce, scallions, sugar, bouquet grani and half the butter; add the water. Cover pan with a heatproof plate, half-filled with cold water, and cook quickly for 20-25 minutes or until peas are tender. |
| 2 | Cold water on top of the pan condenses steam as it rises and keeps peas moist during cooking. Add more cold water as water in plate evaporates. |
| 3 | Just before serving, remove bouquet garni and add remaining butter with salt to taste. Shake pan well to mix and serve in a hot dish. |