...This is the very last of the fresh pea recipes...and the very last of my fresh peas...so that worked out well...the only other two pea recipes are for frozen peas and canned peas...and they'll be fine for trying in the winter...
...You're supposed to use Boston Lettuces which you cut in quarters...but I can't get those up here...so I used the Heirloom Lettuce...and stacked several leaves for each bundle...
...and tied those up with string...
...ooops...I was supposed to tie the ends of the parsley together...not chop it...must read instructions more carefully....that's OK though...I'll just put them in my trusty tea ball...
...then put on my water, salt, pepper, sugar, and my tea ball with my chopped parsley in it...
...brought that to a boil...and you can see that I had to buy frozen pearl onions as the fresh variety are not available here either...
...I blanched those and put them and the peas into the boiling water...
...layer the lettuce bundles on top...
...instead of putting on a lid - Julia says to put a soup plate over the boiling pot and fill it with ice so that the water will condense and fall back down onto the cooking vegetables...
...again the cooking time is 20-30 minutes - and you toss the peas and vegetables several times during that period...
...discard the parsley (bundle or tea ball)...and untie the lettuce...
...arrange the lettuce on the side and toss the peas with some more Earth Balance and serve at once...
...my boys thought this dish was very good...but they also thought that it was odd that it should be served as a separate course and eaten with a spoon...we're so uncouth as to eat our peas as a side dish you know...
Substitutions: Earth Balance for Butter
Recipe here: Mastering the Art of French Cooking
pp. 465-466
I love peas! This just looks super!
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