French-style Braised Peas

Bright green peas that pop in the mouth, mixed with tender lettuce hearts and smoky bacon. The cooking liquid reduces to a short, glossy glaze that coats the vegetables perfectly.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 400
• Protein: 18 g
• Carbs: 41 g
• Fat: 15 g

Ingredients

• 600 g Green peas ( shelled )
• 100 g Smoked lardons ( raw )
• 1 piece Butterhead lettuce ( quartered )
• 8 piece White onion ( small and whole )
• 40 g Salted butter ( cold )
• 1 tsp White sugar
• 150 ml Mineral water
• 1 piece Bouquet garni
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Brown the bacon

   In a sauté pan, heat a knob of salted butter. Add the smoked bacon. Let them color until crispy and they have rendered their fat.

2. Sweat the onions

   Add the whole small white onions. They should become translucent and soak up the bacon fat without burning. Stir regularly.

3. Braise the vegetables

   Add the peas, lettuce cut into quarters, and the bouquet garni. Sprinkle with sugar. Pour in the mineral water until halfway up. Cover and simmer over low heat. The peas should remain tender.

4. Finish the sauce

   Remove the lid. Increase the heat to reduce the liquid. Add the remaining cold butter and stir vigorously: the sauce should coat the spoon and shine.

Chef's tips

• Don't overcook the peas; they should stay bright green, not turn grayish.
• The secret is the final butter mounting: it's what gives that characteristic shine.

Storage

Keep for 48 hours in the refrigerator. Reheat gently in a saucepan with a splash of water.