Creamed Baby Peas and Pearl Oinons

By á-3801

Everyday with Rachael Ray, Nov 2011

Ingredients

• 10 oz. fresh pearl onions, unpeeled but root ends trimmed
• Ice water
• 2 tbsp. butter
• 2 tbsp. flour
• 1 1/2 cups half-and-half
• 20 oz. frozen baby peas, thawed
• 1/4 cup chopped fresh chives
• Salt and pepper

Details

Servings 8
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

In a large pot of boiling water, blanch the onions for 2 minutes. Drain and transfer to a bowl of ice water to cool. Gently squeeze the onions from the root end until they pop out of their skins; discard the skins.

In a large skillet, melt the butter over medium heat. Add the onions and cook for 1 minute. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the half-and-half and bring to a boil; cook until thickened, 3 to 5 minutes.

Add the peas and cook until heated through, about 5 minutes. Stir in the chives and season with salt and pepper. Spoon into a serving bowl.