Green pea sauce (Sauce aux petits poi) from Roger Verge's Vegetables in the French Style by Roger Vergé and Martine Anglade

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Sandiegolemons on June 05, 2017

    This was really good and so easy. Just like all of the recipes I've done by Roger Verge, they all are perfectly balanced and yield great results. I used the Green Pea Sauce to go on top of some sautéed Scallops. It was a great combination and one I will definitely do again. The big surprise was how good the pea sauce went with a side of peas themselves and the side of quinoa brown rice that I accompanied the scallop dish. Peas with a pea sauce? I highly recommend and it was fun. I did use frozen peas and they were not a problem. Fun sauce - 4 stars

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