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A great classic to prepare with frozen peas or in spring, pure pleasure with freshly shelled peas.
Origin and history of French peas
Peas have been consumed dry since antiquity but it was only in the 17th century that the French discovered them fresh. Fresh peas are imported from Italy by the chef of the Countess of Soissons in 1660. King Louis 14 loved it so much so that he cultivated it in Versailles and apparently eats a lot of it. The pea thus enters French gastronomy.
Initially expensive and reserved for the elite, the cultivation of peas became more popular at the beginning of the 20th century when winegrowers looked for crops to replace their vines affected by phylloxera.
The French recipe as we know it today – cooked in butter and stewed, with spring onions and a heart of lettuce – and which I offer you here with its variant adding carrots comes to us from Auguste Escoffier.
Culinary vocabulary
French style means that it is stewed cooking, cooked with a small quantity of water and covered, unlike English cooking which is done in boiling water.
Steaming is a culinary technique which consists of cooking an ingredient, often vegetables, covered, with a little fat, slowly and over low heat at low temperature. This cooking method preserves the nutritional qualities of foods, vitamins and nutrients. They then simmer gently in their vegetation water, the lid preventing the steam from escaping. Steaming is particularly suitable for vegetables rich in water. You can steam cut vegetables (sliced onions, leeks, mushrooms, etc.) as well as certain whole vegetables such as tomatoes.
Information on the recipe for French peas
The principle of French peas is to fry the vegetables, moisten them a little and cook them with the lid closed, stewing them. But be careful, cooking is very brief. If you use peas still frozenreduce the quantity of water because they will release some when defrosting. In spring, nothing beats fresh peas to shell. There pea season is short, from April to July with a full season from May to June.
I added two ingredients here which can be optional: carrots, you can make French peas without carrotsmonochrome green, and bacon, you can opt for a vegetarian version without bacon.
Some recipes add sugar, in my opinion this is not necessary as peas naturally have a sweet taste.
French peas
A great classic of our cuisine, pure pleasure for lovers of seasonal vegetables. To consume without moderation, homemade is so much better. Vegetarian version without bacon.
To prevent sleep
You can make this recipe with frozen peas. Then add less water.
For a vegetarian version, no bacon. And for a vegan version use coconut oil but it will be less delicious.
For a vegetarian version, no bacon. And for a vegan version use coconut oil but it will be less delicious.
Calories: 142caloriesCarbohydrates: 15gProteins: 6gFat: 7gSaturated fats: 2gCholesterol: 11mgSodium: 129mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 3779UIVitamin C: 25mgCalcium: 32mgIron: 1mg
Enjoy your food !
Enjoy