Decadent Peas With Baby Onions And Cream Food

ENGLISH PEAS AND PEARLS (CREAMED GREEN PEAS WITH PEARL ONIONS)

Steps:

• Cook peas and onions (according to package directions) until done; drain. Set aside and keep warm.
• In a medium saucepan, whisk together the cream, sugar, salt & pepper, garlic, tarragon, and flour until smooth.
• Bring to a boil over medium-high heat; reduce heat to medium and continue to cook, stirring constantly, for three minutes more.
• Reduce heat to low and add the cooked peas and onions to the cream sauce; stir gently to combine and heat through briefly.
• Serve immediately with a garnish of sweet cream butter and fresh snipped parsley (or mint).

DAD'S CREAMED PEAS & PEARL ONIONS

Steps:

• In a large skillet, combine the first 7 ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, until onions are tender and most of liquid is evaporated, 8-10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Top with bacon and cashews.

LIKE MOM NEVER MADE - CREAMED PEAS AND PEARL ONIONS

Steps:

• Boil and drain peas. Move to bowl.
• Melt butter in the pan you just boiled the peas in and add flour.
• Stir over heat until bubbly and add the cream and sugar.
• When starting to thicken add the onions and bring back up to a simmer.
• When thickened and the onions are translucent, add back in the peas and stir well.

CREAMED ONIONS AND PEAS

Steps:

• Fill a saucepan with water, and bring to a boil. Cook pearl onions in boiling water for 3 minutes, drain, and rinse in cold water. Peel onions, and remove the ends.
• Place onions with peas in the saucepan, and fill with enough water to just cover the vegetables. Simmer until tender, about 10 to 12 minutes. Drain, and place vegetables in a bowl.
• Melt margarine in the saucepan over medium-high heat. Pour in cream, and season with salt, pepper, onion powder, and garlic powder. Bring to a boil; cook until thick, stirring constantly. Stir peas and onions into the sauce to coat. Serve immediately.

CREAMY PEAS AND PANCETTA

Steps:

• Melt butter in a pan, add onion, garlic and bacon, cook until onion is soft and bacon cooked.
• In a saucepan add cream, bring to the boil, reduce heat and simmer, to reduce slightly, Approx 4-5 Min's.
• Add onion garlic mix, cheese and peas, stir to heat through and melt cheese, approx 3-4 Min's. If using frozen peas cook a little longer.
• Add cayenne and season with salt and pepper if desired, cook for a further minute or two, until nice and hot and thickened slighlty.
• Serve sprinkled with fresh mint.

CREAMED PARMESAN BABY POTATOES WITH PEAS AND PEARL ONIONS

Steps:

• Do not cut the small potatoes, leave whole and place then in a pot of boiling salted water; boil for about 20 minutes or until just fork-tender, drain and cool, then cut in half (this can be done well in advance).
• Melt butter in a large heavy saucepan over low heat.
• Add in the chopped garlic and saute for about 1 minute.
• Add in flour and whisk for 2 minutes (do not brown the flour).
• Gradually add in the full-fat milk (or half and half if using) bring to a simmer whisking continously for 1 minute.
• Add in the whipping cream; mix to combine, then add in the Parmesan cheese (sauce will be thick but will thin out slighty when you add in the peas and onions).
• Season with salt and lots of pepper or cayenne pepper; simmer over low heat for about 7-8 minutes, stirring often.
• Add in cooked potatoes, peas and onions; bring to a simmer and cook over low heat, stirring often with a wooden spoon until the onions are tender (about 5-6 minutes).
• Transfer to a large bowl, sprinkle with more grated Parmesan cheese and black pepper if desired.

DECADENT, PEAS WITH BABY ONIONS AND CREAM

Steps:

• Peel the onions, and halve them if necessary. (If quite large).
• Melt the butter in a heavy frying pan, and fry the onions for 5 - 6 minutes over a moderate heat, until they begin to be flecked with brown.
• Add the peas, and stirfry for a few minutes.
• Add 1/4 cup water, and bring to the boil.
• Partially cover, and simmer for about 10 minutes, until both the peas and the onions are tender.
• (Frozen peas will cook more quickly).
• There should be a thin layer of water on the base of the pan, add a little more water if necessary, or if there is too much liquid, remove the lid, and increase the heat until the liquid is reduced.
• Using a small whisk, blend the cream with the flour.
• Remove the pan from the heat, and stir in the combined cream and flour, parsley, and seasoning to taste.
• Cook over a gentle heat for about 3 - 4 minutes, until the sauce is thick.
• Taste and adjust the seasoning, add the lemon juice to sharpen, if liked.