Small Garden Peas With Bacon And Onions Recipe
I have perfected this wonderful Small Garden Peas With Bacon And Onions recipe in no time. I just love Side Dish recipes and this dish is my only favorite amongst them. The marriage of the irresistible flavors of Vegetable with other ingredients is the secret to this Small Garden Peas With Bacon And Onions. Just try this yummy recipe. I am sure you will love it!
Ingredients
4 streaky bacon slices, rinds removed and diced
1 tablespoon butter
5 small white onions, peeled and finely chopped
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 fl. oz. veal or chicken stock bouquet garni, consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together
1 1/2 lb. small fresh garden peas, weighed after shelling or 1 1/2 lb. frozen petits pois, thawed
Directions
In a medium sized saucepan, fry the bacon over moderately high heat, stirring occasionally, for 6 to 8 minutes or until it is crisp and has rendered most of its fat.
With a slotted spoon, remove the bacon from the pan and set it aside to drain on kitchen paper towels.
Reduce the heat to moderate and add the butter to the pan.
When the foam subsides, add the onions and fry them, stirring occasionally, for 8 to 10 minutes or until they are golden brown.
Remove the pan from the heat.
With a slotted spoon, remove the onions from the pan and add them to the bacon.
Using a wooden spoon, stir in the flour, salt and pepper into the pan to make a smooth paste.
Gradually add the stock, stirring constantly and being careful to avoid lumps.
Add the bouquet garni and the reserved onions and bacon.
Return the pan to the heat.
Bring the liquid to the boil, stirring constantly.
Stir in the peas and reduce the heat to low.
Cover the pan and simmer for 6 to 8 minutes, stirring occasionally, or until the peas are tender.
Remove the pan from the heat and remove and discard the bouquet garni.
Spoon the mixture into a warmed serving dish.
With a slotted spoon, remove the bacon from the pan and set it aside to drain on kitchen paper towels.
Reduce the heat to moderate and add the butter to the pan.
When the foam subsides, add the onions and fry them, stirring occasionally, for 8 to 10 minutes or until they are golden brown.
Remove the pan from the heat.
With a slotted spoon, remove the onions from the pan and add them to the bacon.
Using a wooden spoon, stir in the flour, salt and pepper into the pan to make a smooth paste.
Gradually add the stock, stirring constantly and being careful to avoid lumps.
Add the bouquet garni and the reserved onions and bacon.
Return the pan to the heat.
Bring the liquid to the boil, stirring constantly.
Stir in the peas and reduce the heat to low.
Cover the pan and simmer for 6 to 8 minutes, stirring occasionally, or until the peas are tender.
Remove the pan from the heat and remove and discard the bouquet garni.
Spoon the mixture into a warmed serving dish.
