This is a lovely French side dish, that elevates the humble pea to a whole new level, as they are cooked in a delicious combination of white wine and chicken stock.
In my version, I've used shallots as the onion element, but traditionally pearl onions were often used. Sliced spring onions are also a great option, either instead or as well as shallots.
Lettuce is the other main component, which is thinly sliced and added to the stock, wine and sauteed onion; along with the peas.
I've used Little Gem, but also Romaine or Cos Lettuce work really well. Enjoy!
Knob of butter and drizzle of olive oil
2 shallots (and/or Spring onions)
1 teaspoon of cornflour (optional)
1 clove of garlic
1 large or 2 small Little Gem lettuce
50ml white wine
200ml chicken stock
Seasoning
200g frozen peas
Parsley or Mint (optional garnish)
- Remove the tough outer leaves from the lettuces.
- Trim the base from the lettuces, then cut into narrowish slices.
- Thinly slice the shallot(s).
- Peel and finely grate or thinly slice the garlic.
- Heat the butter and oil in a sauté pan.
- Once the butter has melted, add the shallot and sauté over a low heat until translucent.
- Add the garlic and sauté for a couple more minutes, being careful not to let the garlic burn.
- If you'd like a thicker sauce, stir in the cornflour and cook for a couple of minutes.
- Increase the temperature and add the wine, stirring all of the time if you have added the cornflour.
- Let it bubble away for a couple of minutes before adding the stock.
- Throw in the peas and lettuce, season and stir well.
- Cook for a few minutes until the vegetables are tender.
