Petit Peas
(petit pois)

I personally love vegetables that are well prepared.


This makes enough for 12-16 people.


  2 bags frozen petit peas (smaller than normal-sized peas)
2 tbsp olive oil
1 small onion, sliced into wedges
2 cloves minced garlic
1 cup chicken stock
½ cup white wine


1. Bring oil in a hot skillet or the pan you intend to cook the peas in up to sautéing temperature (just short of smoking). Add in onion slices and toss for one minute.

2. Add ¼-½ cup of chicken stock and toss. Let this cook until stock is reduced to nothing. This gets you a good start on caramelized onions without risking burning them while leaving the insides raw. Add butter and continue to toss; add garlic and remove from heat after one minute.

3. Put peas into pan, the onions from earlier steps and the rest of the chicken stock. If the skillet needs deglazing, do it with the wine, else pour the wine in with the peas. Bring to a boil, then reduce down to simmer for 5 minutes. Add filtered water if there isn’t enough liquid to keep the peas from burning. Season to taste. Serve piping hot.