I am republishing this post from 2016. This is a fantastic way to prepare English peas.
Last year we had a wonderful CSA member Jacqueline who is from France. I do hope to see her again this year. Here is her recipe for using your English peas. As is normal in Europe I believe, the ingredients are fresh so the amounts are really to taste. So please use your instincts when it comes to the amounts. Jacqueline, I hope I can do this justice in writing. When we discussed this at pickup I could imagine the method and the taste as you described it. Yes there is cooked lettuce in this recipe. Don't leave it out.
Last year we had a wonderful CSA member Jacqueline who is from France. I do hope to see her again this year. Here is her recipe for using your English peas. As is normal in Europe I believe, the ingredients are fresh so the amounts are really to taste. So please use your instincts when it comes to the amounts. Jacqueline, I hope I can do this justice in writing. When we discussed this at pickup I could imagine the method and the taste as you described it. Yes there is cooked lettuce in this recipe. Don't leave it out.
Ingredients:
Small piece of bacon or chopped pancetta would be better
Pearl onions (I went for the frozen ones as they are usually smaller than the fresh and no work!)
Baby carrots
One lettuce leaf (preferably not ice berg)
About a teaspoon of sugar
English peas shelled
Preparation:
Golden the bacon or pancetta
Add the carrots and sugar
Add the onions. Don't let the onions get colored but cooked.
Add your peas and lettuce leaf and cook until the desired doneness!
I think you might want to add some chicken or vegetable stock if you need the liquid.
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