Spring Peas in a Casserole
Spring Peas in a Casserole
Peas à la française sounds fancy, but it’s easy to make—shelling the peas being the most time-consuming part. From there, this side dish almost makes itself with a small amount of attention. In my mind, there’s no better way to capture that fleeting, mythical spring pea moment than with this method.
Ingrediënten
Serves 4 to 6 as a side
- 1 clove garlic halved
- 3 tablespoons butter softened
- 1 head oak leaf or Bibb lettuce
- 2 cups shelled English peas
- 6 tender mint leaves
- Salt
Instructies
It helps to know: This recipe requires a small (about 5 by 6 inches) stovetop-safe casserole dish with a tight-fitting lid.
- Rub the cut side of the garlic clove over the bottom and sides of the casserole dish, then do the same with half of the butter.
- Tear the lettuce leaves apart and press half of them into the sides and bottom of the casserole dish, overlapping to form a “bowl” (they don’t need to be perfectly aligned).
- This makes a compartment to hold the peas.
- In a small bowl, toss the peas with the mint leaves and a pinch of salt.
- Spoon the pea and mint mixture into the lettuce bowl.
- Dot the remaining 1½ tablespoons butter evenly on top of the peas by pinching off pieces about the size of a hazelnut.
- Pour 1 tablespoon water over the peas.
- Lay the rest of the lettuce on top of the peas to completely enclose them.
- Cover the casserole dish and place it on the stove on low heat.
- This next part is magical.
- Be patient, as it requires a little bit of time.
- After 15 to 18 minutes, the butter will melt, the lettuce will release its water, and the peas will slowly stew in the butter-lettuce juices; it’s sublime.
- Don’t be afraid to take a peek!
- The dish is ready when its volume has reduced, liquid has formed in the pot, the lettuce has wilted, and the peas have turned an olive green.
- Take the entire casserole dish to the table.
- Remove the lid and take a moment to appreciate the aroma.
- Serve immediately.
