Early Peas with Pearl Onions and Cream for #SundaySupper #SpringFling
Try this Early Peas with Pearl Onions and Cream for #SundaySupper #SpringFling recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1 t fresh thyme
- 2 t butter
- 2 t flour
- 1 t sea salt
- 1/2 t red pepper flakes
- 1 t lemon juice
- 3/4 c heavy cream
- fresh parsley to garnish
- 1 1/2 lbs fresh early peas
- 1 1/2 c pearl onions ( i used frozen because they're alrea
- 2 t white wine
- 1/2 c vegetable or chicken stock
- Carbohydrate 2.94307375052881 g
- Cholesterol 61.0854166926331 mg
- Fat 20.9192525070128 g
- Fiber 0.121112502535184 g
- Protein 0.763753750388549 g
- Saturated Fat 13.1615611293654 g
- Serving Size 1 1 Serving (173g)
- Sodium 86.7518333405357 mg
- Sugar 2.82196124799362 g
- Trans Fat 1.37554820869496 g
- Calories 200 calories
Thaw onions in a colander under cool water.Melt butter in a medium sauce pan over medium high heat and add the onions. Cook for 2 minutes.Add the peas and cook for 3 more minutes. Add the wine and reduce for 2 minutes.Add he stock and cover the pan with a lid and cook for 6 minutes, until peas are firm, but tender.Mix the cream with the flour in a small bowl or measuring cup.Remove the pan from the heat and add the cream mixture. Stir. Add the thyme, salt and red pepper flakes.Put the pan back on the heat on medium low. Cook for another 3 minutes until it's the consistency you like; it should be creamy and thick.Add the lemon juice and stir.Serve warm with fresh chopped parsley.
