Recipe Peas by Yves Camdeborde

Petits pois d'Yves Camdeborde
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Preparation time:
20 min
Heat treatment time:
Community rating:


Number of persons: Several

1.25 kg fresh shelled extra-fine peas 250 g shallots 500g carrots 2.25 l of mineral water 18 g of salt (at a rate of 8 g per liter of water) 1 tbsp. generous tablespoon of coriander seeds 2 bay leaves 3 sprigs of thyme 50 g garlic cloves 100 g sweet chorizo, sliced (2 to 3 mm thick) 1 tbsp. teaspoon black peppercorns

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1.Shell the peas, then peel the shallots, garlic cloves and carrots, before putting everything aside.
2.Measure the mineral water precisely, filling 3 of the 5 jars with cold water (i.e. approximately 2.25 l).
3.Pour the water thus measured into a large casserole dish with the salt, coriander seeds, bay leaves and thyme twigs, then add the garlic cloves and shallots, both left whole.
4.Bring everything to the boil and cook for 15 minutes, then add the carrots cut on an angle, in 0.5 cm thick slices, before continuing to cook for an additional 5 minutes.
5.Meanwhile, cut the chorizo into fairly thin slices, 2 to 3 mm thick, then add them to the casserole dish off the heat, along with the raw peas. Finally incorporate 1 tbsp. teaspoon of crushed black peppercorns.
6.Fill the jars with all the ingredients, taking care to distribute them well, then add 2 small pieces of thyme and bay leaf per jar, before pouring the cooking broth up to 2 cm from the edge.
7.Immediately proceed to heat treatment for 1 hour at 100°C.

Recipe from the book “Conservez, cuisiniez” by Yves Camdeborde.

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