French-Style Buttered Peas with Mint
Indulge in the exquisite simplicity of French cuisine with this delightful recipe for Buttered Peas with Mint. This dish features tender petits pois, enhanced by the sweetness of pearl onions or spring onions and the gentle crunch of iceberg lettuce, all poached in a rich, buttery sauce. The addition of crème fraîche creates a velvety finish, while fresh mint leaves infuse the dish with a bright and aromatic touch. Ideal for any season, this recipe works perfectly whether you’re using vibrant fresh peas in the summer or sweet frozen peas in the winter months. A wonderful side that adds not just color but also a burst of flavor, making it a perfect accompaniment to any main course.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Butter
2 ounces (Melted)
Small white pearl onions or chopped spring onions
16 or 4 (Swapped as needed)
Iceberg lettuce
1 small (Thickly sliced)
Caster sugar
1 teaspoon (N/A)
Vegetable stock
1/4 pint (N/A)
Fresh peas or frozen peas
1 pound (Podded or frozen)
Crème fraîche
2 tablespoons (N/A)
Fresh mint
2-4 stalks (For garnish)
Instructions
1
1. In a large saucepan, gently melt the butter over low heat. Once melted, add the pearl onions (or chopped spring onions) and thickly sliced lettuce. Sauté gently for about 5 minutes, or until the onions become translucent and the lettuce has wilted slightly, taking care not to let them brown. If the mixture begins to stick, add a splash of vegetable stock to deglaze the pan.
2
2. Add the vegetable stock and caster sugar to the saucepan. Increase the heat to high and bring the mixture to a rapid boil. Cook for an additional 3 minutes, stirring occasionally, and then taste for seasoning, adding salt and freshly ground black pepper as desired.
3
3. Introduce the fresh or frozen peas into the pot, stirring to combine. Reduce the heat to low to medium and cook fresh peas for approximately 10 minutes or frozen peas for about 5 minutes, ensuring the peas are cooked through but maintain a firm texture and vibrant green hue.
4
4. During the final cooking moments, swirl in the crème fraîche, gently mixing to combine. Allow the mixture to heat through for 1 to 2 minutes, checking the seasoning once more and adjusting as necessary.
5
5. To serve, spoon the buttered peas into a dish and garnish with fresh mint sprigs on top, presenting a colorful and inviting side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for French-Style Buttered Peas with Mint.
How much butter is required?
The recipe calls for 2 ounces of butter, which should be melted.
Can I use something other than pearl onions?
Yes, you can use 4 chopped spring onions instead of 16 small white pearl onions.
How should the iceberg lettuce be prepared?
The iceberg lettuce should be thickly sliced.
What amount of caster sugar is needed?
You will need 1 teaspoon of caster sugar.
How much vegetable stock is used in this dish?
The recipe requires 1/4 pint of vegetable stock.
How many peas are needed?
The recipe uses 1 pound of either fresh podded peas or frozen peas.
What is the purpose of the crème fraîche?
2 tablespoons of crème fraîche are added at the end to create a velvety finish and rich texture.
How many mint stalks are used for garnish?
The recipe suggests using 2 to 4 stalks of fresh mint.
What is the first step of the instructions?
Gently melt the butter in a large saucepan over low heat.
How long should the onions and lettuce be sautéed?
Sauté them gently for about 5 minutes until the onions are translucent and lettuce has wilted.
Should the onions be browned?
No, you should take care not to let the onions or lettuce brown during the sautéing process.
What should I do if the mixture sticks to the pan in step 1?
Add a splash of vegetable stock to deglaze the pan.
At what heat should the stock and sugar be brought to a boil?
Increase the heat to high to bring the mixture to a rapid boil.
How long should the stock boil before adding peas?
The stock and sugar mixture should cook at a boil for 3 minutes.
When should I season the dish with salt and pepper?
You should taste and season after boiling the stock for 3 minutes, and again after adding the crème fraîche.
How long do fresh peas take to cook?
Fresh peas take approximately 10 minutes to cook through.
How long do frozen peas take to cook?
Frozen peas only need about 5 minutes to cook.
What texture should the peas have when finished?
The peas should be cooked through but maintain a firm texture and vibrant green hue.
When is the crème fraîche added?
Swirl in the crème fraîche during the final cooking moments.
How long should the mixture heat after adding crème fraîche?
Allow it to heat through for 1 to 2 minutes.
How is the dish garnished for serving?
Spoon the peas into a dish and garnish with fresh mint sprigs on top.
Is this recipe suitable for winter?
Yes, it works perfectly with sweet frozen peas during the winter months.
What makes the sauce rich?
The combination of butter, vegetable stock, and crème fraîche creates a rich, velvety sauce.
Total number of ingredients?
There are 8 ingredients required for this recipe.
What category of dish is this?
It is a vegetable side dish, specifically categorized under French cuisine.
Does the recipe use specific types of onions?
It uses small white pearl onions or chopped spring onions.
What type of lettuce is best?
A small iceberg lettuce is specified for this recipe.
What is the role of the caster sugar?
The sugar enhances the natural sweetness of the peas and onions.
Can I use a small saucepan?
A large saucepan is recommended to ensure all ingredients fit and cook evenly.