French Peas with Lettuce, Carrots and Pearl Onions

Known in French as “Petits Pois à la Nivernaise”, this recipe for French Peas with Lettuce, Carrots and Pearl Onions is a very traditional and classic way to cook peas in France. This is the kind of go-to recipe that most French cooks have in their repertoire and that you’ll find featured on Holiday tables alongside the classic meat and potatoes.

A timeless dish, truly.

For its story, « à la niversaise » is a cooking term named after Nevers, in the Burgundy region (a town famous for its tin-glazed earthenware). « À la niversaise »  means glazed, usually with butter and sugar – although some variations include butter and stock, or butter and cooking wine.

The “Petits Pois à la Nivernaise” nestled with carrots, pearl onions and butter-braised is the most famous version of it  – but you can also find it made solely with carrots, or mushrooms.

Sweet glazed French peas, tender carrots, tangy pearl onions and butter-braised lettuce … this is a dish that speaks for itself. It is a perfect accompaniment to a big feast of meat – be it beef, pork, chicken (ie. Chicken in Champagne Cream Sauce, Rabbit Saddle or Beef Sirloin Tip Roast). To be served with a generous dollop of crème fraiche on the side.

Cooking notes:

• This recipe works for both fresh or frozen peas (not canned). I am giving you instructions for both.
• For Crème fraiches, I like the ones from Liberte and Riviera. 

French Peas with Lettuce, Carrots and Pearl Onions

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 22 Minutes 22 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

1 small lettuce (ie. Artisan lettuce), washed and drained
750g small peas (fresh or frozen)
12 pearl onions
2 large carrots
4 tbsp (60g) unsalted butter
½ tbsp (6g) sugar
1 tsp salt
½ tsp fresh ground black pepper
Optional: Crème fraiche, for serving

Instructions

Step 1 - Cut the lettuce in 4 quarters (if a few leaves detach, it’s fine, keep them too). Peel the onions and keep them whole. Peel and chop the carrots in ½-inch slices (1.25cm).

Step 2 - Place the sliced carrots, onions and peas (if using fresh) in a large pot of water (if using frozen peas, only add them at Step 3). Bring to a boil and simmer for 10 minutes. Drain and set aside.

Step 3 - Melt the butter in a large frying pan, add the lettuce wedges and sautee for 3-4 minutes, until soft and darker in color – be gentle when moving the lettuce around, not to break it. Add the sugar, carrots, onions and peas (cooked or frozen). Cook for 7-8 minutes, stirring occasionally. Season to taste with salt and pepper.

Transfer to a serving platter and serve immediately, with crème fraiche on the side (optional).

If you try this French Peas with Lettuce, Carrots and Pearl Onions, let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with.  

A recipe adapted from Cuisine A La Francaise. 

This recipe makes a great side to: 

Chicken in Champagne Cream Sauce

Stuffed Rabbit Saddle 

Beef Sirloin Tip Roast