Braised peas and baby onions

Braised peas and baby onions

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
150g baby onions
1 garlic clove
30g butter
250g peas, shelled or frozen
100ml water
1 teaspoon caster sugar
mint sprigs
small handful flat-leaf parsley sprigs
freshly ground black pepper


  1. Heat the oven to 170°C.
  2. Blanch the onions in boiling water for about 15 seconds, then remove and allow to cool (this will make them much easier to peel). Peel the onions and trim the fibres off the root but leave the onion intact. Peel and chop the garlic.
  3. Melt the butter in an ovenproof casserole which has a tight-fitting lid. Add the onions and cook gently for 5 minutes so they start to soften but not brown.
  4. Add the garlic and cook for 1 minute, then stir in the peas, water, sugar, mint and a few of the parsley sprigs. Season well with salt and pepper.
  5. Cover the pea and onion mixture with a damp cartouche and, if the lid is not tight-fitting, use foil or ‘luting’ paste to ensure the pan is well sealed. Braise in the oven for about 1 hour until the peas are completely soft and the onion is tender.
  6. Check the seasoning of the liquid and remove the herb sprigs, squeezing out any juice. Chop enough leaves of the remaining parsley sprigs to give you 1 tablespoon and stir through the braised peas and onions just before serving.


  • The juices can be reduced to a stronger flavour through gentle boiling. Strain and reserve the peas and onions first or they will overcook in the reducing juices. Add them back to the juices once the desired flavour is reached.
Leiths School of food and wine
cookery course
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