Peas With Bacon And Basil
Ingredients
- 10 oz frozen peas or petit pois
- 2 shallots peeled and finely chopped
- 1 oz butter
- 4 rashers streaky bacon
- 7 floz vegetable stock
- 2 basil leaves 1 1/2 tbsp chopped basil
- 3 1/2 oz creme fraiche or double cream
- salt and pepper
Serve with: hot vegetable moulds or timbales; potato pies; roast meat or poultry
Instructions
- Sweat the shallot in the butter in a large, heavy-bottomed flameproof casserole dish for 5 minutes, stirring frequently.
- Cut off the bacon into thin strips. Add these to the shallot and fry gently over a low heat while stirring for 2 - 3 minutes.
- Add the frozen peas, stock, the basil leaves, a small pinch of salt and some freshly ground pepper. When the liquid comes to the boil, cover and simmer gently for 20 - 25 minutes, stirring occasionally.
- When the peas are tender, add the cream and cook while stirring to allow it to reduce and thicken a little. Correct the seasoning if needed, stir in the chopped basil and serve immediately.
Calories: 297 kcal
Carbohydrates: 14 g
Protein: 8 g
Fat: 24g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 64 mg
Sodium: 418 mg
Potassium: 279 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 1213 IU
Vitamin C: 30 mg
Calcium: 42 mg
Iron: 1 mg