Photo: Petits Pois a la Francaise Recipe
Ingredients
- 3 small or 2 fat scallions, finely sliced
- 3 tablespoons unsalted butter
- 1 drop garlic-infused oil (or any oil really)
- 1 Little Gem (Butterhead) lettuce, shredded
- 2 cups frozen petits pois
- 1/2 cup hot chicken stock (concentrate or cube and hot water is fine)
Directions
Cook the scallions in the butter and oil until soft. Stir in the shredded lettuce, and when it is wilted add the frozen peas and stock.
Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 27 reviews
By monica_stefanescu
st charles, IL
on April 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
a keeper for us! i made it with vegetable stock since we do not eat meat. it turned out perfect and it was quick to make. everybody loved it (including our meat eater friends and asked for the recipe. i will definitely make it again.
By ksnorthport_103...
fond du lac, WI
on July 18, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is adjusted to 1/2 the amounts. She was having six for dinner on the show.
By bethbrowning_12...
Salem, 86
on February 27, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was delicious and flavorful. I had some left over so I used it for lunch the next day and added extra stock to it to make it into a soup. So good!
Read all 27 reviews