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12th March
2011
written by Nibblish

This traditional French recipe makes a wonderful side for roast chicken, pork or lamb and is for sure the tastiest way to prepare peas. Try it, you will be surprised!!

Ingredients: (serve 4)

2 onions, finely sliced
3 cloves of garlic, crushed
10g butter
1 tbsp oil olive oil
2 bacon rashers, finely sliced
500g frozen peas
1tsp sugar
1 cup chicken stock
1 bunch watercress, leaves picked
1/2 small bunch of mint, chopped
50g parmesan cheese, freshly grated
Sea salt flakes and freshly ground pepper

Instructions:

1. Heat butter and oil on medium heat in a large non stick pan. Cook the onions and garlic for a couple of minutes until soft. Stir in the bacon and cook for 5 minutes until nice and crispy. Season with salt & pepper.

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

2. Add the frozen peas and half the watercress to the onions and bacon. Add stock and sugar and cook over a low to medium heat for 5-10 minutes – or until they are cooked through but not too soft.

3. Stir in the remaining watercress, the mint and most of the grated parmesan. Serve immediately, topped with a sprinkle of the remaining parmesan and a few extra mint leaves on top!



As a variation, you can also add a spoonful of fresh creme at the end of the cooking time or replace the watercress with shredded butterhead lettuce.

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