American Style Sautéed Peas

Bright green peas glistening under a coat of melted butter. Crispy bacon bits add a smoky crunch that balances the vegetable's natural sweetness.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 303
• Protein: 15 g
• Carbs: 22 g
• Fat: 15 g

Ingredients

• 600 g Green peas ( shelled )
• 150 g Smoked lardons ( in sticks )
• 1 piece Onion ( finely minced )
• 30 g Salted butter ( cold, diced )
• 1 tsp White sugar
• 1 pinch Black pepper ground
• 4 piece Mint optional ( leaves chiffonade )
• 100 ml Chicken broth

Instructions

1. Blanch the peas

   Plunge the peas into boiling salted water for 3 minutes. They should remain firm and keep a bright color. Cool immediately in ice water to stop the cooking.

2. Sauté the garnish

   In a skillet, brown the bacon bits without fat. When they start to color and release their fat, add the chopped onion. Cook until the onion is translucent.

3. Sauté and glaze

   Add the blanched peas, sugar, and chicken broth. Sauté over high heat to reduce the liquid and coat the vegetables well. Add the butter in small pieces at the end of cooking: it should melt and create an emulsion that coats the spoon.

4. Final seasoning

   Add the black pepper and chopped fresh mint. Mix gently one last time before serving hot.

Chef's tips

• Don't over-salt the blanching water; the bacon and salted butter will provide plenty of seasoning.
• The secret is finishing with cold butter: the fat must coat every single pea to make them shine.

Storage

Keep for 2 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.