American Style Sautéed Peas
Ingredients
- 600 gGreen peas (shelled)
- 150 gSmoked lardons (in sticks)
- 1 pcOnion (finely minced)
- 30 gSalted butter (cold, diced)
- 1 tspWhite sugar
- 1 pinchBlack pepper ground
- 4 pcMint (leaves chiffonade)
- 100 mlChicken broth
Method
Bright green peas glistening under a coat of melted butter. Crispy bacon bits add a smoky crunch that balances the vegetable's natural sweetness.
- 1
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
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
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
Add the black pepper and chopped fresh mint. Mix gently one last time before serving hot.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.
