Decadent Peas with Baby Onions and Cream
Indulge in the rich, velvety flavors of *Decadent Peas with Baby Onions and Cream*, a sophisticated yet simple side dish that elevates everyday vegetables to gourmet status. Sweet baby onions are sautéed until golden and tender, then simmered gently in aromatic thyme-infused stock. They're paired with vibrant green peas and enveloped in luscious heavy cream for a luxurious finish. A hint of butter enhances the dish's richness, while optional parmesan adds a savory, cheesy kick. Perfect for accompanying roasted meats or fish, or as a star in a vegetarian feast, this creamy side is ready in just 40 minutes and brings both elegance and comfort to your table. Whether you're hosting a dinner party or treating yourself, this recipe is sure to impress.
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Recipe Information
Ingredients
- 200 grams baby onions (peeled)
- 300 grams frozen or fresh green peas
- 2 tablespoons unsalted butter
- 120 milliliters heavy cream
- 1 teaspoon fresh thyme leaves
- 100 milliliters chicken or vegetable stock
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
- 30 grams grated parmesan (optional)
Instructions
Peel the baby onions if not already peeled. Trim the root ends slightly, being careful to keep the onions intact.
In a large skillet or sauté pan, heat the olive oil and 1 tablespoon of butter over medium heat until melted.
Add the baby onions to the pan and sauté for 8-10 minutes, stirring occasionally, until they are golden and tender.
Add the thyme leaves and chicken (or vegetable) stock to the pan. Cover and simmer the onions on low heat for an additional 10 minutes, allowing them to absorb the stock and soften fully.
While the onions are simmering, bring a medium pot of salted water to a boil. Add the peas and cook for 2-3 minutes if fresh, or 4-5 minutes if frozen. Drain and set aside.
Once the onions are tender and most of the stock has evaporated, add the remaining 1 tablespoon of butter to the pan along with the cooked peas. Toss everything gently to combine.
Pour in the heavy cream and stir to coat the vegetables. Allow the cream to simmer lightly for about 3-4 minutes until it thickens slightly.
Season the dish to taste with salt and black pepper. If desired, sprinkle grated parmesan on top and stir it in for extra richness.
Serve the decadent peas and baby onions warm as a side dish for roasted meats, fish, or as part of a vegetarian spread.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3248 mg | 141% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 25.7 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 474 mg | 36% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1112 mg | 24% | |
*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.
