📝 About This Recipe
This timeless bistro classic transforms the humble pea into a luxurious masterpiece by braising it with buttery lettuce and sweet pearl onions. Originating from the royal gardens of Versailles, this dish relies on the gentle marriage of steam and butter to create a silky, emerald-green sauce that tastes like the very essence of spring. It is a sophisticated, delicate side dish that proves how a few simple ingredients, treated with French technique, can achieve culinary perfection.
🥗 Ingredients
The Aromatics and Base
- 4 tablespoons Unsalted high-quality butter (divided into two portions)
- 12-15 pieces Pearl onions (peeled; frozen and thawed is acceptable)
- 3 pieces Spring onions or scallions (white and pale green parts only, thinly sliced)
- 2 ounces Smoked bacon or Pancetta (cut into small lardons (optional for traditionalists))
The Vegetables
- 3 cups Fresh English peas (shelled; or high-quality frozen petite pois)
- 1 large head Bibb or Boston Lettuce (shredded into 1-inch thick ribbons)
- 1/2 cup Chicken or Vegetable stock (low sodium, or use water for a cleaner taste)
Seasoning and Finish
- 1 teaspoon Granulated sugar (to enhance the natural sweetness of the peas)
- 1/2 teaspoon Fine sea salt (plus more to taste)
- 1/4 teaspoon Freshly ground white pepper (to keep the sauce pristine)
- 2 tablespoons Fresh Chervil or Parsley (finely chopped)
- 1 tablespoon Fresh Mint (finely chiffonaded)
- 2 tablespoons Heavy cream (optional, for a richer finish)
👨🍳 Instructions
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1
Begin by preparing your vegetables: peel the pearl onions, slice the spring onions, and wash the lettuce thoroughly, spinning it dry before cutting into thick ribbons.
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2
In a large, heavy-bottomed saucepan or a Dutch oven, melt 2 tablespoons of butter over medium-low heat until foaming.
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3
If using bacon lardons, add them to the butter and cook for 3-4 minutes until the fat renders and they are slightly golden but not crispy.
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4
Add the pearl onions and spring onions to the pot. Sauté gently for 5 minutes, ensuring they soften without taking on any brown color; we want them translucent and sweet.
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5
Stir in the peas, tossing them to coat thoroughly in the flavored butter.
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6
Add the sugar, salt, and white pepper. The sugar is a classic French secret that highlights the garden-fresh flavor of the peas.
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7
Layer the shredded lettuce ribbons over the top of the peas. It will look like a lot of lettuce, but it will wilt down significantly.
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8
Pour in the stock (or water). The liquid should not cover the peas; it should just provide enough moisture for steaming.
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9
Cover the pot with a tight-fitting lid. If your lid is loose, place a piece of parchment paper (a 'cartouche') directly over the vegetables before lidding to trap the steam.
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10
Simmer on low heat for 10-12 minutes for fresh peas, or 5-7 minutes for frozen. The peas should be tender but still vibrantly green.
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11
Remove the lid. If there is too much liquid, increase the heat to medium-high for 2 minutes to reduce the juices to a syrupy consistency.
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12
Lower the heat and stir in the remaining 2 tablespoons of cold butter and the heavy cream (if using). Swirl the pan until the butter melts into a glossy emulsion.
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13
Fold in the fresh chervil (or parsley) and mint at the very last second to preserve their bright color and aroma.
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14
Taste and adjust seasoning with an extra pinch of salt if needed. Serve immediately in a warm shallow bowl.
💡 Chef's Tips
If using fresh peas, don't throw away the pods! Simmer them in water to make a quick pea stock to use instead of chicken broth for a more intense flavor. Avoid high heat; this dish is about 'étuvée' (sweating), not browning. The onions and lettuce should remain pale and tender. Use a soft lettuce like Bibb, Boston, or Butter lettuce. Romaine is too crunchy and won't melt into the sauce correctly. If the sauce breaks or looks greasy, add a teaspoon of water and whisk vigorously to re-emulsify the butter. For a truly authentic touch, tie a few sprigs of parsley and thyme together (a bouquet garni) and tuck it into the peas while simmering, removing it before serving.
🍽️ Serving Suggestions
Serve alongside a classic Roasted Chicken (Poulet Rôti) to soak up the buttery pea juices. Pairs beautifully with pan-seared scallops or a delicate poached white fish like Sole. For a vegetarian feast, serve with a creamy lemon risotto. A crisp, chilled glass of Sancerre or a dry Chenin Blanc complements the sweetness of the peas perfectly. Accompany with a crusty warm baguette to ensure not a single drop of the butter sauce is left behind.