Split peas "à la française"
To cook fresh peas à la française (French style), they are first blanched in boiling water, then combined with fried lardons and onion. This idea can also be used with split peas, but they need cooking for much longer.
180 K 3.5/5 (58 reviews)
55 min.
Easy
1.65 €
4 people
4 IngredientsLast modified on: February 5th 2020
For 4 people, you will need:
- 1
300 g split peas - 2
1 onion - 3
1 tablespoon oil - 4
150 g small pieces of bacon - Total weight: 590 grams
Times for this recipe
Preparation: 45 min.
Resting: 2 min.
Cooking: 7 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 40 min.
Put 300 g split peas on to boil in a large pan of salted water.
Stage 2
Cook until tender.
Stage 4 - ⌛ 5 min.
Pour 1 tablespoon oil into a large pan on high heat. When good and hot add 150 g small pieces of bacon (lardons) and fry for a few minutes until lightly browned.
Stage 5 - ⌛ 2 min.
Add the chopped onion, mix well and cook for a further 1 or 2 minutes.
Stage 6 - ⌛ 2 min.
Add the split peas, mix well and check the seasoning. Leave to heat through completely before serving.
Remarks
This "à la française" method can be used with other dried beans and pulses, such as lentils or haricot beans.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 50 RDI=5 % | 110 RDI=20 % | 1,350 RDI=70 % | 5,650 RDI: 70 % |
| Per 100 g | 6 RDI=3 % | 9 RDI=1 % | 20 RDI=3 % | 230 RDI=10 % | 960 RDI: 10 % |
| Per person | 10 RDI=4 % | 10 RDI=1 % | 30 RDI=4 % | 340 RDI=20 % | 1,410 RDI: 20 % |
How much will it cost?
- For 4 people : 1.65 €
- Per person : 0.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Small pieces of bacon
Like these other recipes: Small cheese and bacon rolls , Spaghetti Carbonara, Röstis, Warm haricot bean salad, Chicken pie, ... See them all 41
Onion
Like these other recipes: Pea risotto "Mantecare", Chorba, Hamburgers, Paté en croute (terrine in a pie crust), Breton Pie, ... See them all 149
Oil
Like these other recipes: Chicken and mushroom brik rolls, Pan-fried potatoes, Curried tuna cubes, Hachis parmentier, Salad lyonnaise, ... See them all 102
Other recipes you may also like
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu. July 30th 2021358 K5 50 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017480 K4.2 2 hours 15 min.
Diplomat cream
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a very... October 30th 201984 K 1 hour 50 min.
Apple paste
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here. November 6th 201996 K5 10 days 50 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016255 K4.4 2 hours 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.