I absolutely love this recipe because it’s a vibrant, veggie-packed dish that comes together effortlessly, making it perfect for a busy weeknight. The combination of sweet peas, tender carrots, and the refreshing hint of mint satisfies my taste buds and makes me feel like I’m eating something both nourishing and gourmet.
I take great pleasure in creating uncomplicated but sophisticated dishes, and French Peas with Butter Lettuce, Carrots, and Pearl Onions is a blend that offers both taste and good-for-you-nutrition. It is a dish with green peas so vibrant, you’d think they were just harvested; simultaneously, it has tender butter lettuce as a “bed,” sweet carrots, and delicate pearl onions that are by my side.
These ingredients sauté up beautifully in unsalted butter and are then rigged into a simmering stock, making this dish an earthy tasting addition to any meal. When you add the fresh mint at the end, it’s kind of like adding a touch of “brilliance” to the dish.
Ingredients
Frozen Peas:
Rich in protein and fiber; provides sweetness and texture.
Butter Lettuce:
Tender and mild; forms the base and is low in calories.
Pearl Onions:
Mild and sweet; enhance flavor and deepen aroma.
Carrots:
Abundant in beta-carotene, they give sweetness and brilliant color.
Fresh Mint:
Invigorating and fragrant; improves taste with a crisp conclusion.
Ingredient Quantities
- 2 cups frozen peas
- 1 small head of butter lettuce, roughly chopped
- 1 cup pearl onions, peeled
- 2 medium carrots, sliced
- 2 tablespoons unsalted butter
- 1/2 cup chicken or vegetable stock
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh mint, chopped
Instructions
1. In a large skillet or saucepan, medium heat melts the unsalted butter.
2. Put the peeled pearl onions in the skillet and sauté them for approximately 3-4 minutes until they begin to soften.
3. Sliced carrots go in with the onions, and I continue to sauté them for another 4-5 minutes. By the end of this stage, the onions are fully cooked, and the carrots have begun to soften.
4. Add the chicken or vegetable stock, and bring the mixture to a simmer.
5. Add the frozen peas and coarsely chopped butter lettuce.
6. Add salt and freshly ground black pepper to taste, and then mix thoroughly.
7. Put a lid on the skillet and allow the vegetables to simmer over low heat for 8-10 minutes, until the peas are tender and the lettuce is almost melted.
8. Take off the lid, turn the heat up to medium-high, and let it cook for another 2 minutes to reduce the liquid, stirring it from time to time.
9. Add the fresh mint that has been chopped finely.
10. To produce a delectable side dish, serve without delay.
Equipment Needed
1. Large skillet or saucepan
2. Stove
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Mixing spoon or spatula
8. Lid for skillet or saucepan
FAQ
- Q: Can I use fresh peas instead of frozen peas?A: Yes, you can use fresh peas instead of frozen. Just be sure to blanch them in boiling water for about 2-3 minutes before using them in your recipe.
- Q: How can I make this recipe vegan?A: To convert the recipe to vegan, substitute the unsalted butter for olive oil or a plant-based butter and use vegetable stock in place of the chicken stock.
- Q: Can I prepare this dish ahead of time?It’s best eaten straight away, but you can prepare the chopped ingredients in advance and stash them in the fridge until you’re ready to cook.
- Q: Is there a substitute for pearl onions?If you cannot find pearl onions, you can chop shallots or regular onions to the same size and use them instead.
- Q: How do I peel pearl onions easily?A: Boil water in a large pot. Carefully, and with a steady hand, dip tomatoes in one at a time for about one minute. Using tongs, remove the tomatoes and plop them into an ice bath. Remove them from the bath after a couple of minutes. Slice the tomatoes.
- Q: Can I add other herbs to this recipe?A: Certainly! The flavors would harmonize quite well with fresh parsley or tarragon.
Substitutions and Variations
Peas that are frozen: Use peas that are fresh as a substitute.
Butter lettuce: Substitute with romaine or baby spinach.
Substitute for pearl onions: shallots or small diced regular onions.
Carrots: Use parsnips or sweet potatoes instead, sliced in the same way.
Chicken or vegetable stock: Substitute with mushroom broth or water with a bouillon cube.
Pro Tips
1. Blanch the Pearl Onions: Before sautéing, blanch the pearl onions in boiling water for about 2 minutes, then transfer them to an ice bath. This will make peeling easier and help them cook more evenly.
2. Sweeten the Carrots: To enhance the carrots’ natural sweetness, add a teaspoon of honey or maple syrup while sautéing with the onions. This gives a nice balance to the savory flavors.
3. Stock Quality: Use high-quality homemade or low-sodium stock for a better depth of flavor. You can even infuse the stock with herbs like thyme or rosemary if desired.
4. Frozen Peas Tip: Briefly rinse the frozen peas under cold water to remove any ice crystals. This helps them cook evenly and prevents the dish from becoming watery.
5. Mint Timing: Add the mint right before serving to maintain its fresh, vibrant flavor, as cooking it too long can cause it to lose its aroma and taste.
French Peas With Lettuce Carrots And Pearl Onions Recipe
My favorite French Peas With Lettuce Carrots And Pearl Onions Recipe
Equipment Needed:
1. Large skillet or saucepan
2. Stove
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Mixing spoon or spatula
8. Lid for skillet or saucepan
Ingredients:
- 2 cups frozen peas
- 1 small head of butter lettuce, roughly chopped
- 1 cup pearl onions, peeled
- 2 medium carrots, sliced
- 2 tablespoons unsalted butter
- 1/2 cup chicken or vegetable stock
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh mint, chopped
Instructions:
1. In a large skillet or saucepan, medium heat melts the unsalted butter.
2. Put the peeled pearl onions in the skillet and sauté them for approximately 3-4 minutes until they begin to soften.
3. Sliced carrots go in with the onions, and I continue to sauté them for another 4-5 minutes. By the end of this stage, the onions are fully cooked, and the carrots have begun to soften.
4. Add the chicken or vegetable stock, and bring the mixture to a simmer.
5. Add the frozen peas and coarsely chopped butter lettuce.
6. Add salt and freshly ground black pepper to taste, and then mix thoroughly.
7. Put a lid on the skillet and allow the vegetables to simmer over low heat for 8-10 minutes, until the peas are tender and the lettuce is almost melted.
8. Take off the lid, turn the heat up to medium-high, and let it cook for another 2 minutes to reduce the liquid, stirring it from time to time.
9. Add the fresh mint that has been chopped finely.
10. To produce a delectable side dish, serve without delay.
