Momma Dips Creamed Peas with Pearl Onions
Indulge in the comforting charm of Momma Dips Creamed Peas with Pearl Onions, a classic side dish that brings a touch of Southern elegance to your table. This creamy, velvety recipe combines tender blanched frozen peas and pearl onions, simmered in a rich, buttery sauce made from a roux of flour, milk, and heavy cream. A hint of nutmeg adds an optional layer of warmth, while fresh parsley provides a burst of color and freshness to the final presentation. Perfectly balanced with just the right amount of seasoning, this quick and easy dish is ready in only 30 minutes, making it ideal for holiday feasts, Sunday suppers, or a cozy dinner at home. Serve alongside roasted meats or as part of a vegetarian spread for a versatile, crowd-pleasing addition to your menu.
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Recipe Information
Ingredients
- 3 cups Frozen peas
- 2 cups Frozen pearl onions
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Ground nutmeg (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Bring a medium pot of water to a boil and add a pinch of salt. Blanch the frozen pearl onions in the boiling water for 2-3 minutes, then remove and set aside. In the same water, blanch the frozen peas for 1-2 minutes. Drain both and set aside.
In a large skillet or saucepan, melt the butter over medium heat.
Once the butter has melted and is bubbling, whisk in the flour. Cook for 1-2 minutes, whisking constantly, until the mixture turns slightly golden but does not brown. This forms the base roux for the creamy sauce.
Slowly pour in the milk while whisking continuously to avoid lumps. Continue whisking until the mixture thickens, about 3-4 minutes.
Stir in the heavy cream, salt, black pepper, and nutmeg (if using), and let the sauce simmer gently for another 2 minutes.
Add the blanched pearl onions and peas to the sauce. Stir gently to coat the vegetables in the creamy mixture.
Reduce the heat to low and let the vegetables simmer in the sauce for 5 minutes, stirring occasionally to ensure nothing sticks to the pan.
Taste and adjust seasoning as needed.
Transfer to a serving dish and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 67.5 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 856 mg | 66% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2537 mg | 54% | |
*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.
