Creamed Baby Peas & Pearl Onions
By sandiB2010
Such a creamy, satisfying side dish, well worth the extra effort to blanch fresh pearl onions for this dish - you may never go back to canned or frozen.
Ingredients
- 10 ounces fresh pearl onions, unpeeled but root ends trimmed
- Ice water
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups half-and-half
- 20 ounces frozen baby peas, thawed
- 1/4 cup fresh chives, chopped
- Salt and pepper, to taste
Details
Servings 8
Preparation time 30mins
Cooking time 45mins
Adapted from rachaelraymag.com
Preparation
Step 1
In a large pot of boiling water, blanch onions for 2 minutes. Drain and transfer to a bowl of ice water to cool.
Gently squeeze onions from the root end until they pop out of their skins; discard skins.
In a large skillet, melt butter over medium heat. Add onions and cook 1 minute.
Sprinkle with flour and cook, stirring, for 2 minutes.
Add half-and-half and bring to a boil. Cook until thickened, 3 to 5 minutes.
Add peas and cook until heated through, about 5 minutes.
Stir in chives and season with salt and pepper. Spoon into a serving bowl.
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