CREAMED PEAS WITH PEARL ONIONS

INGREDIENTS

• 8 ounces fresh pearl onions
• 4 tablespoons butter, unsalted
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• 2 1/2 cups frozen peas
• kosher salt and black pepper to taste
• 2 pinches ground nutmeg (optional)
• 1 or 2 dashes heavy cream (optional)

INSTRUCTIONS

Cut the root tips from the pearl onions and place them in boiling water for 2 minutes. Drain and rinse with cold water. Squeeze the end of the stem and the peeled pearl onion comes out. Set them aside.
In a large skillet over medium-low heat, melt the butter.Add the flour and continue beating until the mixture is lightly browned. Slowly add milk and continue beating until mixture thickens slightly. 2-3 minutes.
Add the peas and scallions (which were reserved). Simmer for 5-7 minutes or until peas are tender. Season with salt and pepper.Add a little more nutmeg and a splash of cream if desired.

NOTES

• If you like a thicker pea cream, increase the amount of butter and flour by 1 tablespoon.
• For more flavor, add some garlic powder, onion powder, dried thyme leaves, or even a pinch of nutmeg.
• For a little more sweetness, add 1 teaspoon of sugar.
• For a change, add 1 cup chopped cooked Yukon Gold potatoes, 1/4 cup chopped cooked crispy bacon, or 1/2 cup finely chopped cooked carrots.
• You can use canned peas, but drain them well and let the sauce thicken almost completely before adding them as they are fully cooked and just need to be heated.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stove.

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