Realistic Cooking Ideas

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Creamed Peas with Pearl Onions

I am sharing this recipe as part of the series from my Mother’s Day series. The first recipe I shared with my Braised Balsamic Chicken with Shallots that you can served with a side dish or even over a bed of pasta. Most of us grew up on creamed peas and this recipe is similar except by adding a few ingredients it has a new flavor profile! This is a great recipe that you can make the caramelized pearl onions and the sauce ahead of time to make it quicker to cook for dinner. Plus you get the initial clean up out of the way. The caramelized pearl onions are just delicious! Try to purchase them peeled in order to save time. If you need to peel them, I cut off the ends and then make a shallow slice down the side to enable me to peel off the outer layer to reveal the pearl onion. It warms over nicely so feel free to make more than what you need for left overs. I used small sweet peas from a can – typically I do not use can peas because they are too mushy. But these peas were firmer in texture; otherwise I would have used frozen peas.

I adapted this from Bon Appetite for this recipe. They have wonderful recipes and I love how they take traditional recipes and add a bit of flare to them! Click here for recipe.

Step 1:
2 cups 1% milk
3 cloves whole cloves
1 bay leaf

Step 2:
1 pound pearl onions
1 tbsp butter
1 tsp salt
1 tsp sugar

Step 3:
2 tbsp butter
2 tbsp flour
Freshly ground black pepper
1/2 to 1 tsp nutmeg
1/2 tsp salt

Step 4:
2 cans sweet peas
¼ cup sour cream, light

Bring ingredients from step 1 to a boil in a small saucepan; reduce to low heat and simmer for about 15 minutes to let flavors blend. Strain into a medium bowl; throw away the cloves and bay leaf. Put milk aside for use in step 3.

Place pearl onions in a large skillet and add water to half-cover the onions. Add remaining ingredients from step 2. Cook over medium-high heat, stirring occasionally, until liquid has evaporated and pearl onions are brown to a color you like. Transfer onions to a small bowl with a lid and place in refrigerator if you are making this ahead of time. Otherwise keep them on a plate until you are ready to finish the dish.

From step 3 melt butter in same skillet over medium heat; add flour and whisk to combine. Cook, stirring occasionally and scraping up browned bits from bottom of pan. Slowly add milk. Cook, stirring constantly, until thickened and bubbly. Stir in remaining ingredients from step 3. Place in refrigerator if you are making this ahead of time.

Complete this dish by adding the peas from step 4 to the milk sauce and then add the pearl onions. Gently fold in sour cream. If you made the sauce and caramelized onions ahead of time, carefully reheat the sauce, then add the peas and caramelized onions until everything is warm. Then add the sour cream. Serve and enjoy!!

Braised Balsamic Chicken
Click here for recipe.

One thought on “Creamed Peas with Caramelized Pearl Onions

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Susan Call Hutchison

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