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  • Petits Pois a la Francaise

Photo: Petits Pois a la Francaise

TOTAL TIME: 30 min
Prep: 15 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 2 servings
LEVEL: Easy

ingredients

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Directions

Cook the scallions in the butter and oil until soft. Stir in the shredded lettuce, and when it is wilted add the frozen peas and stock.

Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.

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Newest Ratings and Reviews

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  • on April 17, 2012

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    Great side, if you want a tender side dish to go along with differant meals this is the one to remember. The QUEEN of frozen peas has been so thoughtfull to post this. We are having it with GARAM MASALA CHICKEN tonight but it really goes well with her chicken and sausage bake. ENJOY. you will....

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  • on December 14, 2011

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    These dish would be well liked by people who don't like peas. I made this to go with pasta Alfredo and Cajun grilled chicken. It was a nice and savory addition to the meal. I melted a tiny clove of fresh garlic in oil and butter (instead of garlic-infused oil. The lettuce makes the dish look pretty, but doesn't add much overall. Next time, I'll leave it out.

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  • on May 26, 2011

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    Made this tonight to accompany the chix/sausage bake and its wonderfully lovely. The flavors were velvety good and with no salt! The ingredients balance so well and I would have never thought to blend lettuce and peas! Try it and enjoy you won't be disappointed! This one is for the recipe book indeed!

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