Ingredients
- Vegetables:
- Fresh or canned peas (approximately 400 g – 500 g).
- Carrots (3 to 4 large, peeled and diced).
- Protein (Optional, for taste):
- Beef or Lamb (cut into very small dice).
- Herbs and Sauce:
- 2 large onions (finely chopped).
- Garlic (crushed).
- 1 tablespoon of tomato paste.
- 1 tablespoon of mustard.
- Oil (to brown the ingredients).
- Seasoning:
- Salt and black pepper.
- Broth (optional).
- Bay leaves.
- A pinch of sugar (to balance the acidity of the tomato).
Preparation Steps
1. Sear the meat
Heat the oil in a pot and add the small diced meat. Brown them on all sides. This creates the flavor base for the entire sauce.
2. Brown the aromatics
Add the chopped onions and garlic to the pot. Sauté until the onions are soft and translucent. Add the tomato paste and mustard, stirring constantly for about 2 to 3 minutes to cook the tomato and remove its raw taste.
3. Adding the carrots
Add the diced carrots to the pot. As carrots cook more slowly than peas, they should be added first. Pour in enough water to cover the carrots, add the bay leaves and seasoning, then simmer for about 10 to 15 minutes.
4. Adding the peas
Once the carrots are almost tender, add the peas.
- Note: If you are using canned peas, add them at the very end as they are already cooked. If you are using fresh or frozen peas, let them simmer for another 5 to 10 minutes.
5. Sauce reduction
Simmer over low heat until the water reduces and you have a thick, glossy sauce that coats the vegetables and meat. Taste and adjust salt or pepper.
Serving Tips
This dish is incredibly versatile. It is traditionally served:
- On a bed of white rice.
- With a fresh baguette for sauce.
- Accompanied by a roast chicken or a grilled fish