French-Style Peas

Makes 10 servings

  • 57 g pearl onions
  • 113 g butter
  • 567 shelled green peas
  • 340 g Boston lettuce chiffonade
  • 120 mL Chicken Stock
  • Salt, as needed
  • Ground black pepper, as needed
  • 3 tbsp/25 g all-purpose flour
  1. Bring a large pot of water to a rolling boil. Add the pearl onions and blanch for 1 minute. Remove the onions, rinse in cool water until they can be handled, and remove the skins.
  2. Heat 57 g of the butter in a large saute pan over low heat and add the pearl onions. Cook, covered, until they are tender and translucent, 8 to 10 minutes.
  3. Add the peas, lettuce, and stock to the onions. Season with salt and pepper. Bring to a gentle simmer over low heat and return the lid to the pan. Stew the peas until fully cooked and tender, 3 to 4 minutes.
  4. Blend the remaining butter with the flour and add gradually to the peas in small pieces until the cooking liquid is lightly thickened. Adjust seasoning with salt and pepper if necessary and serve on heated plates.