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.
- 2 cups pearl onions
- 3 lb. fresh shelled peas (about 4 cups)
- 1⁄4 cup heavy cream
- 1 Tbsp. unsalted butter
- 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.
- Add peas and continue cooking for 5 minutes. Drain, return to the pan, and add cream and butter. Heat through and serve.