English Peas with Bacon and Crème Fraiche
Small, sweet English peas are anything but old fashioned when tossed with bacon and a bit of crème fraiche.
- 2 lbs fresh English peas
- 6 slices bacon
- ¼ cup crème fraiche
- ½ yellow onion, minced
- big pinch salt and pepper
- Bring a large pot of water to a boil with a pinch of salt. Once boiling, add the peas and boil for 2 minutes. Drain immediately and run cold water over the peas. Set aside.
- Fry the bacon over medium/low heat in a cast iron or heavy skillet. Once crisp, remove the bacon and crumble. Set aside on a plate. Discard all but one 1 tbsp of the bacon grease, and then add the onion to the hot grease. Saute onion for about five minutes until soft and translucent.
- Place peas in a large bowl. Add bacon crumbles, sauted onions, the crème fraiche and salt and pepper. Toss well and serve.