Perfect as is and doesn't need anything else to be delicious. I like to pepper it a bit and sometimes add prosciutto.
Spring Peas and Pearl Onions
Cream and butter make this old-fashioned side dish a family favorite. Use only fresh peas, cooked until they are just tender, for the very best flavor. This recipe appeared in “Sunday Dinner” (March/April 1995), in which R. W. Apple Jr. describes the importance of family meals.
SERVES 8
Cream and butter make this old-fashioned side dish a family favorite. Use only fresh peas, cooked until they are tender, for the very best flavor.
2 cups pearl onions
Salt
3 lbs. fresh shelled peas (about 4 cups)
1⁄4 cup heavy cream
1 tbsp. unsalted butter
1. Peel onions by dropping them into boiling water for 1 minute, then slip off skins with a paring knife. Place in a heavy saucepan with 1⁄2 cup salted water. Cover and simmer over low heat for 20 minutes.
2. Add peas and continue cooking for 5 minutes. Drain, return to the pan, and add cream and butter. Heat through and serve.
