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Creamed Peas and Pearl Onions
Melissa Hart

Creamed Peas and Pearl Onions

Creamed vegetables only work when the sauce is thin enough to coat instead of bury. Pearl onions bring sweetness, peas bring color and a pinch of nutmeg does more than another shake of salt. Add the peas last so they stay green.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 cups frozen pearl onions
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk warmed
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 4 cups frozen green peas

Method
 

  1. Simmer the pearl onions in water for 5 minutes, drain them, and set them aside.
  2. Melt the butter in a saucepan over medium heat and whisk in the flour for 1 minute without letting it brown.
  3. Add the warm milk gradually, whisking constantly, and simmer for 4 minutes until the sauce lightly coats a spoon.
  4. Stir in the salt, pepper, nutmeg, onions and frozen peas.
  5. Cook for 4 to 5 minutes until the peas are hot and bright green, thinning with 2 tablespoons milk only if the sauce becomes pasty.