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.
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By ksnorthport_103...
fond du lac, WI
on July 18, 2010
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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
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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!
By ladydapplegrey_...
Jefferson, LA
on January 30, 2010
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The recipe says to add 3T butter and some garlic oil, no amount given. It looked like Nigella had more than 3T of butter in the pan. I added 4T and equal amount of oil. Nigella added 1 cup hot chicken stock on the show, FN recipe says to add 1/2 cup. She said on the show to cover and cook 15 - 20 minutes until vegetables are soft, FN recipe says to leave uncovered and just simmer until liquid is reduced. I combined the two directions and made it the way Nigella made it on her show, then took off lid and reduced liquid. It came out wonderful. Why does FN change recipes?
Read all 26 reviews