Petit pois is French for small, sweet and very fresh green peas. Enjoy with the salty addition of bacon and stock making a tasty dish for any meal.
Reduced fat oil spread
45 g, (2 x 25g slices), fat trimmed, thinly sliced
4 whole, thinly sliced
2 cup(s), shredded, (1 large), shredded
Frozen green peas
1 cup(s), (120g)
¼ cup(s), (60ml)
- Heat canola spread in a large non-stick frying pan over medium-high heat. Add bacon and eschalots and cook, stirring, for 3–4 minutes or until bacon is golden.
- Add lettuce and frozen peas (thawed) and cook, stirring, for 2 minutes or until lettuce just wilts.
- Add chicken stock and cook, stirring, for 1 minute or until heated through. Season with salt and pepper. Serve.
Modern Twist: Braised peas, leek & asparagus: Swap eschalots for ½ small leek (thinly sliced), and lettuce for 1 bunch asparagus (chopped). Cook, stirring, for 5 minutes or until asparagus is tender.