Petits Pois a la Francaise

Nutrition · per serving

Steps

1. 1

   Prepare the vegetables: halve the baby gem lettuce lengthwise, then cut into 2 cm pieces. If the pearl onions are large, halve them so they cook evenly. Pick the mint leaves and finely slice most of them, reserving a few small leaves for finishing.

   1 small head (about 120 g) baby gem lettuce150 g, peeled pearl onions5 g fresh mint
2. 2

   In a medium sauté pan or shallow saucepan over medium heat, melt the butter. Add the pearl onions and cook for 3-4 minutes, stirring often, until glossy and just beginning to soften without taking on much colour. Gentle cooking keeps the dish sweet and delicate.

   35 g unsalted butter150 g, peeled pearl onions
3. 3

   Add the lettuce, sugar, salt, and white pepper. Toss for 1 minute until the lettuce starts to wilt and becomes coated in the butter.

   1 small head (about 120 g) baby gem lettuce5 g caster sugar3 g fine sea salt0.5 g ground white pepper
4. 4

   Add the vegetable broth and water, then bring to a gentle simmer. Stir in the peas and most of the sliced mint. Cover with a lid slightly ajar and cook for 6-8 minutes, stirring once or twice, until the onions are tender, the peas are heated through, and most of the liquid has reduced to a light buttery glaze. If the pan looks dry before the onions are tender, add a splash more water.

   150 ml vegetable broth50 ml water300 g frozen peas5 g fresh mint
5. 5

   Uncover and cook for 1-2 minutes more if needed so the sauce lightly coats the vegetables rather than looking soupy. Taste and adjust seasoning if necessary. The peas should stay bright green and lightly sweet, not dull or mushy.

6. 6

   Spoon into warm bowls or onto plates, scatter over the reserved mint, and serve immediately as a light main for two or a generous side dish.

   5 g fresh mint

Origin & History

Petits Pois a la Francaise is a classic French preparation that celebrates spring peas by braising them gently with lettuce and onions in butter. The dish became especially associated with traditional home cooking and bistro-style vegetable garnishes, where simple produce is elevated through careful technique rather than heavy seasoning.