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.
14,0033.7/5 for 6 ratings
Grade this recipe: Last modified on: February 5th 2020
To serve 4 people, you will need:
- 0
300 g split peas - 1
1 onion - 2
1 tablespoon oil - 3
150 g small pieces of bacon - Total weight: 590 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 45 min. | 2 min. | 7 min. | 54 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
1 or 2 days in the fridge, covered with plastic film.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,350 Kcal or 5,652 Kj | 41 gr | 53 gr | 108 gr |
| 68 % | 16 % | 5 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 229 Kcal or 959 Kj | 7 gr | 9 gr | 18 gr |
| 11 % | 3 % | 1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 338 Kcal or 1,415 Kj | 10 gr | 13 gr | 27 gr |
| 17 % | 4 % | 1 % | 4 % |
How much will it cost?
- For 4 people : 1.64 €
- Per person : 0.41 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Fougasse with bacon and Comté, Chicken pie, Breton Pie, Beef braised in reduced red wine, How to cook bacon and remove excess fat, ... All |
| Onion: You can get more informations, or check-out other recipes which use it, for example: Potimarron and leek soup, Potimarron and celeriac autumn soup, Eggs en Cocotte à la Française, Vegetable stock, Artichoke hearts forestier , ... All |
| Oil: You can get more informations, or check-out other recipes which use it, for example: Chicken with spinach in a cream sauce , Rémoulette of celeriac, Crab Cakes, Chicken and mushroom brik rolls, Onion fondue, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.74,7315/5 for 1 ratings 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.73,4574.0/5 for 20 ratings 1 hour 11 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".75,3484.2/5 for 19 ratings 1 hour 14 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.73,824 14/5 for 1 ratings 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-08-16)
Note: We'll never share your email with anyone else.
Follow this recipe
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 email 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.
Post your comment or question