This traditional Touraine-style preparation showcases the fresh peas of the Loire Valley, a true garden gem. Look for smooth, shiny pods from May to July.
Difficulty: Easy
Shell the peas without washing and set aside. Trim, wash, and drain the lettuce; chiffonade large leaves and halve the heart. Peel small onions and leave whole.
Combine peas, lettuce, onions, bouquet garni, 60 g butter (cut into pieces), 2 level teaspoons caster sugar, 1 level teaspoon salt, and a few grinds of white pepper in a casserole. Add 15 cl cold water, mix gently, cover, and bring to a gentle boil. Simmer steadily for 30 minutes. Discard bouquet garni, stir in remaining butter, and chop in a few sprigs of fresh chervil. Serve hot in a vegetable dish.
This delicate side pairs beautifully with lamb, veal chops, pigeon, or roast duck.
Source: The Regional Cuisines of France. Anjou-Touraine. Editions du Fanal.
