Early Peas with Pearl Onions in Cream for #SundaySupper #SpringFling

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22 Mar Early Peas with Pearl Onions in Cream for #SundaySupper #SpringFling

This week I have the pleasure of co-hosting our #SundaySupper Spring Fling event with DB, of Crazy Foodie Stunts. I’m excited and honored to be invited to partner with this exceptional chef and blogger! Our Sunday Supper Family is dedicating this week’s event to spring and the bounties associated with the season. Spring is always an uplifting time for me; it is a time of rebirth, renewal and fresh starts. After an extra long and cold winter this year, I think most of us living in the United States have looked with hope and optimism about the arrival of spring. I’m seeing photos of blooms and fresh fruits and veggies all over my Instagram feed!

Be sure read through to the bottom of this post to check out all the delicious spring recipes being presented by the Sunday Supper Family below my recipe!

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When I learned the theme was going to be about spring, I immediately thought of vegetables. In the spring, we are usually able to enjoy locally grown items such as greens/spinach, onions, most herbs, and my choice today, peas. This creamy pea and pearl onion dish is simply wonderful and makes a lovely accompaniment to a ham or lamb dinner. If you are like me, you could probably just make a meal off of the peas and call it a day! These are really one of my favorite comfort dishes. There’s nothing like the firm, almost crunchy texture of fresh peas surrounded by a creamy, buttery sauce with fresh herbs and lemon. Even pea haters have been converted! My husband will only eat peas prepared this way now.

The original recipe is really luxurious using higher fat ingredients, but a lightened up version is just as yummy, and I’ll share my options with you, because well, sometimes you just want to eat lighter knowing swim suit season is just around the corner!

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Ingredients

1 1/2 lbs fresh early peas

1 1/2 c pearl onions ( I used frozen because they’re already peeled and easier)

2 T butter (or lighten up with Smart Balance butter spread with Omega-3 and extra virgin olive oil)

2 T white wine

1/2 c vegetable or chicken stock (boxed 99% fat free is a good substitute)

3/4 c heavy cream (it’s hard to swap here, but you could use 2% milk + 1 T Greek yogurt for nearly the same taste and texture)

2 T flour (gluten-free or rice flour are both good options)

1 T fresh thyme

1 T lemon juice

1 t sea salt

1/2 t red pepper flakes

fresh parsley to garnish

Instructions

Thaw onions in a colander in cool water. Drain and pat dry.

Melt butter in a medium sauce pan over medium high heat and add the onions. Cook for 2 minutes.

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Add the peas and cook for 3 more minutes. Add the wine and reduce for 2 minutes.

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Add he stock and cover the pan with a lid and cook for 6 minutes, until peas are firm, but tender.

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Mix the cream with the flour in a small bowl or measuring cup.

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Remove the pan from the heat and add the cream mixture. Stir. Add the thyme, salt and red pepper flakes.

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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.

 

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This dish is a favorite for spring and is great as a vegetarian entree or as a side to ham or lamb.

5.0 from 1 reviews
Early Peas with Pearl Onions & Cream for #SundaySupper #SpringFling
Author: 
Recipe type: Side Vegetarian
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Rich and creamy sauce surround early peas and pearl onions with thyme and lemon and a dash of red pepper flakes for kick. Heavenly!
Ingredients
  • 1½ lbs fresh early peas
  • 1½ c pearl onions ( I used frozen because they're already peeled and easier)
  • 2 T butter
  • 2 T white wine
  • ½ c vegetable or chicken stock
  • ¾ c heavy cream
  • 2 T flour
  • 1 T fresh thyme
  • 1 T lemon juice
  • 1 t sea salt
  • ½ t red pepper flakes
  • fresh parsley to garnish
Instructions
  1. Thaw onions in a colander under cool water.
  2. Melt butter in a medium sauce pan over medium high heat and add the onions. Cook for 2 minutes.
  3. Add the peas and cook for 3 more minutes. Add the wine and reduce for 2 minutes.
  4. Add he stock and cover the pan with a lid and cook for 6 minutes, until peas are firm, but tender.
  5. Mix the cream with the flour in a small bowl or measuring cup.
  6. Remove the pan from the heat and add the cream mixture. Stir. Add the thyme, salt and red pepper flakes.
  7. 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.
  8. Add the lemon juice and stir.
  9. Serve warm with fresh chopped parsley.

Take a look at all the wonderful spring dishes this Sunday’s #SundaySupper #SpringFling event includes here:

Beverages

Appetizers

Sides

Entreés

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

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