creamed peas and onions
(1 rating)
I love pea's..and pearl onions, add the Bechamel they are oh so good! These are great for Thanksgiving!
(1 rating)
yield
6 - 8
prep time
25 Min
Ingredients For creamed peas and onions
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2 cwhole milk
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3whole cloves
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1bay leaf
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1 lbpearl onions ( about 2 cups) peeled, trimmed or 1 lb frozen pearl onions, thawed
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3 Tbspunsalted butter, divided
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1 1/2 tspkosher salt, divided
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1 tspsugar
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2 Tbspall purpose flour
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1/2 tspfresh ground pepper
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1/4 tspground nutmeg
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2 - 1 lbbags frozen peas, thawed
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1/4 ccreme fraiche, whole milk greek yogurt, sour cream..i use sour cream
How To Make creamed peas and onions
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1Bring milk, cloves and bay leaf to a boil in a small saucepan; reduce heat to low and simmer for 15 minutes to let flavors meld. Strain into a medium bowl; discard solids. Cover milk and keep warm.
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2Meanwhile place onions in a large skillet; add water to half cover the onions,( about a cup). Add 1 Tbsp. butter, 1 tsp salt, and sugar. Cook over medium - high heat, stirring occasionally, until liquid has evaporated and onions are golden brown, about 12 minutes. Gently transfer to large plate.
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3Melt remaining 2 Tbsp, butte in same skillet over medium heat; add flour and whisk to combine. Cook stirring occasionally and scraping up brown bits from bottom of pan, for 1 minute. Whisk in reserved milk, adding 1/4 cupful at a time. Cook stirring constantly, until thickened and bubbly. Stir remaining 1/2 tsp salt, pepper, and nutmeg. Add peas and onions; stir until heated through. Gently fold in, (cream, yogurt, or sour cream)..Serve
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