Petit pois à la Française

Petit pois à la Française (or ‘little French peas’) is a simple French dish featuring peas cooked with lettuce, onions, bacon and butter. Conveniently made with frozen peas, this vegetable side dish is perfect for weeknights or an elegant French dinner party.

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 200 g speck, rind removed, cut into thick lardons
• 2 baby cos lettuce, halved
• 4 pickling onions, halved
• 3 cups (500 g) frozen baby peas
• ¼ cup (60 ml) white wine
• 100 g butter, cubed

Serves 4 as part of shared meal.

Instructions

1. Heat a large frying pan over medium heat, then add the speck and pan-fry, until golden. Remove the lardons to a plate and set aside. Add the halved cos lettuce and pickling onions, cut-side down and fry until well-browned and slightly blackened.
   
2. Add the peas and wine and bring to a simmer. Add the butter, cover and simmer for about 15-20 minutes, or until the onions are tender and the sauce is reduced to a coating consistency. Toss the lardons back through the pan, transfer to a serving dish and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Pantry Improv

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G