English Peas and Pearls Creamed Green Peas with Pearl Onions
Elevate your next side dish spread with "English Peas and Pearls: Creamed Green Peas with Pearl Onions," a timeless recipe that balances vibrant simplicity with luxurious indulgence. Tender green peas and delicately sweet pearl onions are enveloped in a velvety cream sauce, crafted from a buttery roux, whole milk, and a touch of heavy cream for richness. Accented with a pinch of nutmeg and garnished with fresh parsley, this dish is as elegant as it is comforting. Whether accompanying a holiday feast or weeknight dinner, this classic combo of peas and pearls is sure to steal the spotlight. Perfect for those seeking a creamy vegetable dish with a refined flair, "English Peas and Pearls" is as beautiful on the plate as it is on the palate.
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Recipe Information
Ingredients
- 2 cups fresh or frozen green peas
- 1 cup pearl onions (fresh or frozen)
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon nutmeg (optional)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
If using fresh pearl onions, blanch them in boiling water for 2 minutes, then immediately transfer to an ice bath. Peel the onions by trimming the root end and slipping off the outer skin. If using frozen pearl onions, thaw and rinse them.
In a medium saucepan, bring 4 cups of water to a boil and add a pinch of salt. Add the green peas and cook for 2–3 minutes (or until just tender if fresh). If using frozen peas, cook for 1–2 minutes. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the pearl onions and sauté for 4–5 minutes, stirring occasionally, until they become tender and slightly golden. Remove the onions from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Sprinkle the flour over the melted butter, whisking constantly to create a smooth roux. Cook for 1–2 minutes to remove the raw flour taste, but do not let it brown.
Slowly whisk in the milk, a little at a time, ensuring the mixture remains smooth. Then whisk in the heavy cream. Continue to cook, whisking frequently, until the mixture thickens into a creamy sauce (about 3–4 minutes).
Season the sauce with salt, black pepper, and nutmeg (if using). Stir to combine.
Add the cooked pearl onions and green peas into the sauce, gently folding them in so they are evenly coated. Cook for another 2–3 minutes, allowing the flavors to meld and the vegetables to heat through.
Transfer the creamed peas and pearl onions to a serving dish. Garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 1348 mg | 59% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 40.0 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 445 mg | 34% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1549 mg | 33% | |
*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.
