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!
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!
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
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.
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.
This dish is a favorite for spring and is great as a vegetarian entree or as a side to ham or lamb.
- 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
- 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.
Take a look at all the wonderful spring dishes this Sunday’s #SundaySupper #SpringFling event includes here:
- Easter Egg Smoothie by Sew You Think You Can Cook
- Home-made Limoncello by Manu’s Menu
- Meyer Lemon Rosemary Martini by The Redhead Baker
- Asparagus and Roasted Garlic Hummus by Palatable Pastime
- Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
- Cauliflower Salad by Wallflour Girl
- Green Asparagus Soup with Seared Scallops by An Appealing Plan
- Panzanella Primavera by Culinary Adventures with Camilla
- Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi’s Kozy Kitchen
- Salmon Berry and Almond Salad with Honey Lemon Dressing by Family Foodie
- Skillet Spinach Artichoke Dip by Life Tastes Good
- Asparagus Gribiche by The Wimpy Vegetarian
- Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
- Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
- Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
- Spring Green Rice by Magnolia Days
- Artichoke Pesto Pasta by PancakeWarriors
- Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
- Early Spring Risotto by Cooking Chat
- Honey Lemon Shrimp by Cindy’s Recipes and Writings
- Irish Lamb Stew by Food Lust People Love
- Spring Lemon Pasta by MealDiva
- Pea & Chèvre Souffle by FoodieTots
- Quiche Florentine by Curious Cuisiniere
- Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
- Root Vegetable Risotto by Momma’s Meals
- Spring Vegetable Risotto by A Day in the Life on the Farm
- Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
- Tilapia with Classic Pesto by Whole Food | Real Families
- Veal Stew with Spring Greens by The Texan New Yorker
- Berry Shortcakes by That Skinny Chick Can Bake
- Blueberry Coconut Macaroons by Pies and Plots
- Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
- Carrot Cake Cookies by Noshing With The Nolands
- Carrot Cake with Lemon Cream Cheese Frosting by Take A Bite Out of Boca
- Girl Scout Lemonades Lemon Pie by Our Good Life
- Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
- Lemon Meringue Pie by Serena Bakes Simply From Scratch
- Matcha Strawberry Cake by Brunch with Joy
- Palm Sunday Easter Bread by Love and Confections
- Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
- Sticky Carrot Squares by What Smells So Good?
- Low Fat Strawberry Muffins by Small Wallet, Big Appetite
- Three Berry Coconut Crispies by Simply Healthy Family
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