Small Garden Peas With Bacon And Onions
|Bacon streaky slices||4 , rinds removed and diced|
|White onions||5 Small, peeled and finely chopped|
|Ground black pepper||1⁄2 Teaspoon|
|Veal stock/Chicken stock||8 Ounce|
|Bouquet garni||1 (Consisting Of 4 Parsley Sprigs, 1 Thyme Spray And 1 Bay Leaf Tied Together)|
|Garden peas/1 1/2 pound frozen petits pois, thawed||1 1⁄2 Pound|
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.
Serving size: Complete recipe
Calories 1463 Calories from Fat 455
% Daily Value*
Total Fat 52 g79.2%
Saturated Fat 24.3 g121.7%
Trans Fat 0 g
Cholesterol 111.3 mg37.1%
Sodium 3331 mg138.8%
Total Carbohydrates 190 g63.3%
Dietary Fiber 47.8 g191.3%
Sugars 68.7 g
Protein 67 g133.4%
Vitamin A 112% Vitamin C 538.9%
Calcium 34.7% Iron 75.4%
*Based on a 2000 Calorie diet