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.
- 2 cups pearl onions
- 3 lb. fresh shelled peas (about 4 cups)
- 1⁄4 cup heavy cream
- 1 Tbsp. unsalted butter