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.
159 K 3.7/5 (30 reviews)
30 min.
Easy
8 people
7 IngredientsLast modified on: July 15th 2012
For 8 people, you will need:
- 1
2 spring onions (scallions) - 2
300 g small pieces of bacon - 3
2 tablespoons olive oil - 4
1 kg 600 g peas - 5
80 g butter - 6
salt - 7
pepper - Total weight: 2,260 grams
Change measures:
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 2 spring onions (scallions) and chop finely.
Stage 2 - 5 min.
Heat 2 tablespoons olive oil in a non-stick pan then add 300 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 1 kg 600 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 80 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 | 100 RDI=40 % | 220 RDI=20 % | 280 RDI=40 % | 3,730 RDI=190 % | 15,620 RDI: 190 % |
| Per 100 g | 4 RDI=2 % | 9 RDI=1 % | 10 RDI=2 % | 170 RDI=8 % | 690 RDI: 8 % |
| Per person | 10 RDI=5 % | 30 RDI=3 % | 30 RDI=5 % | 470 RDI=20 % | 1,950 RDI: 20 % |
How much will it cost?
- For 8 people : 10.20 €
- 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: Macédoine of vegetables, Fish fillet in express cooking envelope, Mint and pea pesto, Chinese style chicken, Rice and peas, ... See them all 19
Small pieces of bacon
Like these other recipes: Pasta with mustard-cream sauce, Baby spinach salad, Small cheese and bacon rolls , Langres-style spinach, Quiche Lorraine, ... See them all 41
Butter
Like these other recipes: Prune Far, Leek and potato soup, Green beans with tomatoes, Naan, Two-cheese vegetable gratin, ... See them all 450
Olive oil
Like these other recipes: Eggs with tomatoes and courgettes, Tomato and cream cheese terrine, Croque-monsieur potatoes, Bolognaise lasagne, Rabbit civet, ... See them all 511
Other recipes you may also like
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.February 21th 2011526 K4.6 1 hour 35 min.
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.June 11th 2011298 K4 1 hour 10 min.
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.July 18th 20191.15 M4.4 25 min.
Mimosa eggs
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.February 21th 2011289 K 25 50 min.
Leek and tuna loaf
This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.October 3rd 2010190 K4.4 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 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.