Chef Juliette
Suet Dumpling
Boulettes au suif, poached beside salt beef, turn equal weights of flour and finely chopped suet into tender, rich dumplings. Keep the beef liquor at a bare tremble and the old garnish works beautifully at home.
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Petits Pois à la Flamande
Created by Chef Juliette
Based on No. 2192, Petits Pois à la Flamande, from Le Guide Culinaire (1907) by Auguste Escoffier
New carrots begin in a pale butter glaze, fresh peas join halfway, and both finish tender and bright before a final off-heat buttering turns the pan juices glossy.
Side Dishes
French
Weeknight
Dinner Party
15 min
Active Time
15 min cook•30 min total
Yield4 servings
Petits Pois à la Flamande (Flemish-style peas with new carrots) teaches staggered cooking: two vegetables can finish in one pan only if the slower one gets a head start. The carrots become tender and lightly glazed without losing their shape, while the peas stay sweet, green, and distinctly themselves.
The old entry says to prepare the carrots as though they were to be glazed because it assumed a vegetable cook who already knew the whole method and a brigade that had shelled the peas before service. Your honest equivalent is a lidded skillet, measured water, sugar, salt, and real butter. No saucier, standing stock, or salamander belongs here. The source's half-pound of carrots and two-thirds pint of peas already make four generous side servings, so the vegetables remain at their original scale; only the implicit glaze has been written out for one cook, one stove, one evening.
The cartouche and separate holding pans of a large kitchen are scaffolding and can go. The staggered timing and the final butter added away from the fire are the dish, and both must stay. Judge the carrots carefully at halfway: yielding around the edge, still firm at the core.
Petits pois à la Flamande sits in the French classical repertoire's northern vocabulary: à la Flamande points toward Flanders, where peas, young carrots, and butter suit the cool-country garden and dairy table. Professional kitchens codified that household pairing as a timed vegetable garnish, beginning the carrots in a pale glaze and adding the quicker-cooking peas halfway through. It is sometimes confused with petits pois à la française, but this preparation contains no lettuce, onion, or bacon; its identity is the shared cooking of carrots and peas, followed by butter away from the fire.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
new carrots
Quantity
½ pound (about 12 small carrots / 225 g)
scrubbed and trimmed
freshly shelled peas
Quantity
1½ cups (375 ml / 220 g)
unsalted butter
Quantity
2 tablespoons (30 ml / 28 g)
divided and kept cold
water
Quantity
½ cup (120 ml / 120 g), plus more if needed
granulated sugar
Quantity
1 teaspoon (5 ml / 4 g)
fine sea salt
Quantity
¾ teaspoon (3.75 ml / 4.5 g)
divided
| Ingredient | Quantity |
|---|---|
| new carrotsscrubbed and trimmed | ½ pound (about 12 small carrots / 225 g) |
| freshly shelled peas | 1½ cups (375 ml / 220 g) |
| unsalted butterdivided and kept cold | 2 tablespoons (30 ml / 28 g) |
| water | ½ cup (120 ml / 120 g), plus more if needed |
| granulated sugar | 1 teaspoon (5 ml / 4 g) |
| fine sea saltdivided | ¾ teaspoon (3.75 ml / 4.5 g) |
Equipment Needed
- •10-inch (25 cm) straight-sided skillet or sauté pan with a fitted lid
- •Paring knife
- •Heatproof serving bowl
Instructions
- 1
Prepare the vegetables
Choose carrots of roughly equal thickness. Leave tender skins in place after a good scrubbing, then halve any carrot thicker than your thumb lengthwise so everything cooks together. Shell the peas and keep them cool. Cut 1 tablespoon of the butter into small pieces and return it to the cold for the finish.
Uniform thickness matters more than perfect shapes. A narrow end can remain whole while a broad shoulder is halved; the knife work serves the cooking, not display. - 2
Begin the carrot glaze
Arrange the carrots in one layer in a 10-inch (25 cm) skillet. Add the water, sugar, ½ teaspoon of the salt, and 1 tablespoon of the butter. Bring to a lively simmer, then lower the heat and cover with the lid slightly ajar. Cook for 5 to 7 minutes, rolling the carrots once, until a paring knife enters the outer flesh easily but meets a firm core. This is half-cooked, not nearly done.
- 3
Add the peas
Scatter the peas around the half-cooked carrots and bring the liquid back to a gentle simmer. Cover again with the lid slightly ajar and cook for 5 to 7 minutes, turning everything once or twice, until the carrots are tender through and the peas yield under the teeth without becoming soft. The liquid should reduce to two or three glossy spoonfuls. If the pan dries before the vegetables are ready, add water one tablespoon at a time. If they become tender while too much liquid remains, lift them into a warm bowl, reduce the liquid briskly, then return them. Ça se rattrape.
- 4
Butter away from heat
Take the skillet completely off the heat. Add the remaining cold butter a few pieces at a time, shaking and rolling the pan until the butter and reduced cooking juices form a thin, glossy coating around every carrot and pea. Do not return the pan to the burner; boiling now makes the butter separate. If butter pools at the bottom, add a teaspoon of cold water and shake firmly until the glaze comes together again. Taste, add the remaining salt as needed, and serve at once. À table!
Chef Tips
- •New carrots should feel rigid and smooth, with no rubbery bend. Their tender skins can stay on; scrubbing preserves more of the delicate flesh than peeling.
- •Fresh peas are sweetest on the day they're shelled. Taste one raw. It should burst sweetly rather than feel mealy, because butter can carry good flavor but cannot invent it.
- •Out of season, use the same weight of frozen petite peas without apology. Add them only when the carrots are nearly tender, since frozen peas are blanched before freezing and need less cooking than freshly shelled ones.
- •Serve beside roast chicken, veal cutlets, or a plainly cooked white fish. The vegetables already contain their sauce, so they need no cream, herbs, bacon, or decorative flourish.
- •A dry northern French white or an unoaked Chardonnay suits the sweetness of the vegetables and the butter without overwhelming either.
Advance Preparation
- •The peas may be shelled up to 8 hours ahead. Keep them covered in the refrigerator with a barely damp cloth so they remain plump.
- •The carrots may be scrubbed, trimmed, and sized earlier the same day. Keep them covered and cold until cooking.
- •Cook the dish as close to serving as possible. It can wait for 10 minutes in a covered warm bowl, but reheating dulls the peas and can separate the butter glaze.
Frequently Asked Questions
Nutrition Information
1 serving (about 120g)
Calories
120 calories
Total Fat
6 g
Saturated Fat
4 g
Trans Fat
0 g
Unsaturated Fat
2 g
Cholesterol
15 mg
Sodium
485 mg
Total Carbohydrates
14 g
Dietary Fiber
5 g
Sugars
7 g
Protein
4 g
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