by: Max M Rasmussen

French peas with glace - standard and low carb

French peas - Max M Rasmussen
A simple and very very delicious accompaniments are French peas. If you just add a a bit of stock and reduce it they are even better. Strong in flavor and a perfect accessory, but it is also a dish in his own right.

Ingredients normal recipe

4 servings

French peas

  • 14 oz (400 grams) of peas
  • 7 oz (200 grams) of bacon
  • 1½  oz (50 grams) butter (only if you use dried bacon or ham instead of bacon)
  • 5 oz (150 grams onion) (1 large or 2 small)

glace (optional)

  • 1½ cup (4 dl) of stock

Method normal recipe

If you you use dried dried bacon or ham, then melt the butter. Otherwise, just fry the bacon.

When the bacon begins to crisp, add the onions and fry them until they are translucent.

Add the stock. Reduce it under high heat until it is slightly thickened.

Add the peas. Let them simmer until tender. 2-5 minutes.

Ingredients low carb (LCHF)

4 servings

French peas

  • 7 oz (200 grams) of peas
  • 7 oz (200 grams) of bacon
  • 1½  oz (50 grams) butter (only if you use dried bacon or ham instead of bacon)
  • 2 oz (75 gram) onion (½ large or 1 small)

glace (optional)

  • 1 cup (2 dl) of stock

Procedure low carb (LCHF)

See "Method normal recipe" :-D


If you use dried bacon or Black Forest ham, as I do in the pictures, you only need 100 grams. Dried pork has a stronger taste and contain only a little water. And you need 50 grams of butter, like I use in the pictures.

In the images I only make half a portion compared to the amounts in this ingredients. So if your dish looks bigger ... thats why :-D

Can be served with all kinds of meat.

French peas are usually made without stock / glace, but it sure do make it taste a lot better.  You could make them without stock for everyday use and with stock when you are having guests over.

Same peas ... different angle - Max M Rasmussen
The ingredients for french peas - Max M Rasmussen
Melt the butter and add the bacon - Max M Rasmussen
When the bacon is crisp, add the onions. - Max M Rasmussen
Fry the onions until they are translucent. - Max M Rasmussen
Add the stock. - Max M Rasmussen
Reduce the stock at high temperature until it has a syrup like consistency. About 10 minutes. - Max M Rasmussen
Add the peas. - Max M Rasmussen
Let the peas simmer until they are done. - Max M Rasmussen