This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
French-style peas
A traditional French recipe, "Petis pois à la Française", with a personal twist, but very easy to prepare. It is an ideal accompaniment for meat, poultry or even a grilled fillet of fish.
182 K 3.7/5 (30 reviews)676632
30 min.
Easy
5.10 €
4 people
7 IngredientsLast modified on: July 15th 2012
For 4 people, you will need:
- 1
1 spring onion (scallion) - 2
150 g small pieces of bacon - 3
1 tablespoon olive oil - 4
800 g peas - 5
40 g butter - 6
Salt - 7
Pepper - Total weight: 1,130 grams
Times for this recipe
Preparation: 20 min.
Cooking: 15 min.
All in all: 30 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 - ⌛ 5 min.
Prepare 1 spring onion (scallion) and chop finely.
Stage 2 - ⌛ 5 min.
Heat 1 tablespoon olive oil in a non-stick pan then add 150 g small pieces of bacon and fry lightly.
Stage 3 - ⌛ 3 min.
Remove the fried bacon and set aside, but leave the fat in the pan. Add the onion, salt and pepper.
Cook for 1 or 2 minutes without colouring, then drain the cooked onion and set aside.
Cook for 1 or 2 minutes without colouring, then drain the cooked onion and set aside.
Stage 4 - ⌛ 3 min.
Bring a large pan of salted water to the boil. Shell 800 g peas and boil for 2 or 3 minutes just until nicely tender.
(The French call this "English cooking" - ironic in this recipe!).
(The French call this "English cooking" - ironic in this recipe!).
Stage 5 - ⌛ 2 min.
Drain the peas and cool them rapidly under cold running water.
Stage 6 - ⌛ 5 min.
Melt 40 g butter in a saucepan on medium heat, then add the peas.
Stage 7 - ⌛ 5 min.
Add the bacon and onion, mix well and just heat through. Check the seasoning and it's ready.
Remarks
If you are using frozen peas, only use half the weight and cook for a little longer. Taste to check when they are done.
And to drink?
This will depend on what you are eating with the peas. If they are the main dish, you might like to try a Menetou-Salon red.
Keeping: A few days in the fridge in a sealed container.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 48 RDI=74 % | 109 RDI=41 % | 138 RDI=190 % | 1,865 RDI=93 % | 7,812 RDI: 93 % |
| Per 100 g | 4 RDI=7 % | 9 RDI=4 % | 12 RDI=17 % | 165 RDI=8 % | 691 RDI: 8 % |
| Per person | 12 RDI=19 % | 27 RDI=10 % | 34 RDI=47 % | 466 RDI=23 % | 1,953 RDI: 23 % |
How much will it cost?
- For 4 people : 5.10 €
- Per person : 1.30 €
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)
Peas
Like these other recipes: Eggs en Cocotte à la Française, Paella, New York style pasta, Mint and pea pesto, Minestrone, ... See them all 20
Small pieces of bacon
Like these other recipes: Vol-au-vent, Chicken pie, Lumberjack turnovers, Warm haricot bean salad, Baby spinach salad, ... See them all 41
Butter
Like these other recipes: Baked apples from St Aubin le Vertueux, Gratin of potatoes with morels and yellow wine, Pan-fried salmon with white cabbage, Apple and almond gratin, Koulibiak in pie dish, ... See them all 498
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Crunchy radish and carrot salad, Sautéed green vegetables, Chickpea salad, Shiro-goma salad, Spring veal sauté , ... See them all 82
Other recipes you may also like
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.08 M4.5 7 min.
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes). February 21th 2011298 K 15 2 hours 45 min.
Salmon chard rolls
For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon August 8th 2010187 K3.8 1 hour 25 min.
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs. September 29th 2012199 K4.3 45 min.
Pistachio madeleines
Firm on the outside, soft in the centre and with a prominent pistachio flavour, these madeleines are truly delicious. March 10th 2019130 K 25 1 hour 40 min.