Toss Crème Fraiche and Bacon with English Peas
by Jenna Weber on Mar 28, 2013
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Heres a quick and delicious addition to your Easter feast this weekend! Small, sweet English peas are anything but old fashioned when tossed with bacon and a bit of crème fraiche. These peas are only available for a very short time in the spring, making them an ideal Easter side dish.
These peas were so delicious that I am re-making them this weekend when I cook Easter dinner for a bunch of friends. They really only take about fifteen minutes to make, start to finish, but are so flavorful and delicious that your guests will ask for seconds.
Crème fraiche is a French version of sour cream. Its a little less tangy than the American version and Ive found that a little goes a long way! Look for it at your local grocery store but if you absolutely cannot find it, sour cream makes a worthy substitute.
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.