Creamed Peas and Carrots with Pearl Onions

By lorik

Ingredients

• SIMMER:
• 1 cup frozen pearl onions
• 1 cup diced carrots
• 1/4 cup water
• 1 Tbsp. sugar
• 1 bay leaf
• MELT:
• 1 1/2 Tbsp. unsalted butter
• 1 1/2 Tbsp. all-purpose flour
• 1 cup half-and-half
• 1/8 tsp. freshly grated nutmeg
• Salt and black pepper to taste
• 1 bag frozen peas, thawed (14.4 oz.)

Preparation

Step 1

Simmer onions and carrots in water with sugar and bay leaf in a saucepan, covered, over medium low heat until carrots are tender,
12–16 minutes; drain, discarding bay leaf, then transfer to a bowl.

Melt butter in same saucepan over medium heat until foamy. Whisk in flour; cook roux 1 minute. Whisk half-and-half into saucepan in a thin, steady stream until completely combined, then whisk in nutmeg; season with salt and pepper. Cook sauce until slightly thickened, 3–5 minutes.
Add peas to sauce; cook just to heat through. Gently stir in carrots
and onions.

Per serving: 243 cal; 11g total fat (7g sat); 34mg chol;
52mg sodium; 27g carb; 6g fiber; 8g protein