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A great classic to prepare with frozen peas or in spring pure pleasure with freshly wreckled peas.
Origin and history of French peas
Peas have been consumed dry since Antiquity but it was not until the 17th century that the French discovered them fresh. Fresh peas are Imported from Italy by the chef of the Countess de Soissons in 1660. King Louis 14 loved it So much so that he cultivates it in Versailles and seems to eat a lot. The pea thus enters into French gastronomy.
At the beginnings of expensive and reserved for the elite, the culture of the pea is democratized at the beginning of the 20th century when the winegrowers seek cultures to replace their vines affected by phylloxera.
The French recipe as we know it today – Cooking in butter and stewed, with new onions and a heart of lettuce – and that I offer you here with its variant adding carrots comes from Auguste Escoffier.
Culinary vocabulary
French means that it is an actual cooking, cooked with a small amount of water and covered, unlike English cooking which is made in boiling water.
Cooking in the active is a culinary technique which consists in cooking an ingredient, vegetables often, covered, with a little fat, slowly and over low heat at low temperature. This cooking method helps keep the nutritional qualities of food, vitamins and nutrients. They then simmer gently in their vegetation water, the lid preventing steam from escaping. Cooking in the holder is particularly suitable for vegetables rich in water. You can cook cut vegetables (minced onions, leeks, mushrooms, etc.) as well as certain whole vegetables such as tomatoes.
French pea recipe information
The principle therefore of French peas is to fry the vegetables, to moisten them a little and to cook them closed lid, with the work. But beware the cooking is very brief. If you use Petits still frozendecrease the amount of water because they will make it by defrosting. In the spring, nothing beats Fresh peas to be laid off. There pea season is short, from April to July with a full season from May to June.
I added here two ingredients that can be optional: carrots, you can make peas to French carrotGreen monochrome, and bacon, you can opt for a vegetarian version bacon.
Some recipes add sugar, in my opinion it is not necessary because peas naturally have a sweet taste.
French peas
A great classic of our cuisine, pure pleasure for seasonal vegetable lovers. To consume without moderation, homemade is so much better. Vegetarian version without bacon.
To prevent standby
You can make this recipe with frozen peas. Then put less water.
For a vegetarian version, no bacon. And for a vegan version use coconut oil but it will be less greedy.
For a vegetarian version, no bacon. And for a vegan version use coconut oil but it will be less greedy.
Calories: 142kcalCarbohydrates: 15gProteins: 6gFat: 7gSaturated lipids: 2gCholesterol: 11MGSodium: 129MGPotassium: 300MGFiber: 4gSugar: 6gVitamin A: 3779IUVitamin C: 25MGCalcium: 32MGIron: 1MG
Enjoy your food !
Enjoy
