Petits pois à la parisienne

2 onions
2 Tbsp olive oil
6 carrots sliced
2 packages of tender tiny peas
1 clove of garlic and some chopped parsley
lettuce leaves

  • Brown onions in 2 Tbsp of olive oil.
  • Add the sliced carrots and cook until tender.
  • Add the defrosted peas, the garlic and parsley and a few leaves of lettuce.
  • Cook gently, covered, for about 10 minutes.