Tuesday, September 25, 2012
French Style Peas
Start with a large knob of Butter in a skillet and just cook off a finely chopped Shallot until it is translucent. I also sometimes use thinly chopped Spring Onion, add a tbsp of Plain Flour and stir, a dash of White wine or Noilly Prat stir all together add your Peas and two cups of Chicken stock.
It's delicious, you can of course add Leeks or Carrots too.