Recipe courtesy of David McInerney

Pea Fricassee

  • Level: Easy
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1-ounce bacon, diced

2 ounces pearl onions, sliced very thin

2 tablespoons butter

Salt and pepper

5 ounces peas, shucked, blanched and peeled (approximately 1 pound in the pod)

1-ounce garlic puree


  1. Render the bacon over low heat. When bacon is lightly crisp, strain through a chinois. In a small saucepan, sweat the onions and butter. Season with salt and pepper. Add the peas, bacon and garlic puree. If the mixture is dry, you may add a few drops of water. Season to taste.
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