French Peas with Lettuce, Carrots and Pearl Onions
Known in French as “Petits Pois à la Nivernaise”, this recipe for French Peas with Lettuce, Carrots and Pearl Onions is a very traditional and classic way to cook peas in France. This is the kind of go-to recipe that most French cooks have in their repertoire and that you’ll find featured on Holiday tables alongside the classic meat and potatoes. A timeless dish, truly. For its story, « à la niversaise » is a cooking term named after Nevers, in the Burgundy region (a town famous for its tin-glazed earthenware). « À…
- Prep time
- 20 min
- Cook time
- 22 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 small lettuce (ie. Artisan lettuce), washed and drained
- 750g small peas (fresh or frozen)
- 12 pearl onions
- 2 large carrots
- 4 tbsp (60g) unsalted butter
- ½ tbsp (6g) sugar
- 1 tsp salt
- ½ tsp fresh ground black pepper
- Optional: Crème fraiche, for serving
Instructions
- 1
Step 1 - Cut the lettuce in 4 quarters (if a few leaves detach, it’s fine, keep them too). Peel the onions and keep them whole. Peel and chop the carrots in ½-inch slices (1.25cm).
- 2
Step 2 - Place the sliced carrots, onions and peas (if using fresh) in a large pot of water (if using frozen peas, only add them at Step 3). Bring to a boil and simmer for 10 minutes. Drain and set aside.
- 3
Step 3 - Melt the butter in a large frying pan, add the lettuce wedges and sautee for 3-4 minutes, until soft and darker in color – be gentle when moving the lettuce around, not to break it. Add the sugar, carrots, onions and peas (cooked or frozen). Cook for 7-8 minutes, stirring occasionally. Season to taste with salt and pepper.
- 4
Transfer to a serving platter and serve immediately, with crème fraiche on the side (optional).