Creamed Parmesan Baby Potatoes with Peas and Pearl Onions
Indulge in the comforting elegance of Creamed Parmesan Baby Potatoes with Peas and Pearl Onions—a dish that's as satisfying as it is beautiful on the plate. Tender baby potatoes are simmered to fork-tender perfection and coated in a rich, velvety Parmesan cream sauce infused with the sweet, caramelized notes of pearl onions and the vibrant freshness of peas. A hint of garlic adds depth, while freshly chopped parsley provides a fresh, herbaceous touch. This creamy side dish is perfect for weeknight dinners or holiday gatherings, offering a harmonious balance of flavors and textures that pairs effortlessly with roasted meats or grilled vegetables. Ready in just 40 minutes and a true crowd-pleaser, it’s an irresistible addition to any table.
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Recipe Information
Ingredients
- 1 pound baby potatoes
- 2 tablespoons unsalted butter
- 1 cup pearl onions
- 1 cup frozen peas
- 1 cup heavy cream
- 3 tablespoons Parmesan cheese, grated
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Wash the baby potatoes thoroughly and slice them in half if they are larger. Leave smaller ones whole for a more rustic presentation.
In a large pot, bring salted water to a boil and cook the baby potatoes for 12-15 minutes, or until they are fork-tender. Drain and set aside.
While the potatoes are cooking, heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the pearl onions to the skillet and sauté for 8-10 minutes, stirring occasionally, until they are golden brown and caramelized.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the frozen peas to the skillet and cook for 2-3 minutes, until heated through.
Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese until it melts smoothly into the sauce.
Season the cream mixture with salt and black pepper, adjusting to taste.
Gently fold in the cooked baby potatoes, ensuring they are well coated in the creamy Parmesan sauce. Simmer everything together for 3-4 minutes to help the flavors meld.
Transfer the creamed potato mixture to a serving dish and garnish with freshly chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 14.9 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2514 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
