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Creamed Baby Peas & Pearl Onions

By

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.

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Rate this recipe 4.5/5 (21 Votes)

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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