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.

Mami’s vegetable dish

Serves 4 to 6 people.

1 package of frozen artichoke hearts
1 package of frozen peas
1 zucchini
1 package of fresh mushrooms
4 large carrots
1 large onion
1 handful of string beans
1/2 c pancetta (petit salé), cooked
Olive oil
1 Cup of chicken broth
Salt and pepper 

  • Dice zucchini, mushrooms, carrots, onion, and string beans.
  • Leave artichokes and peas whole.
  • Place vegetables into an earthenware or ceramic dish, mixing them with olive oil, chicken broth, and pancetta.
  • Season to taste.
  • Cook covered for one hour at 350F and another hour at 325F (uncovered to reduce liquid if necessary).