Creamed Peas with New Potatoes and Pearl Onions
Fresh or frozen peas, new potatoes, and pearl onions cooked until tender and served in a creamy white sauce.
Servings 6
Calories 264kcal
Ingredients
- 1 lb new red potatoes cut in half, cleaned
- 1 12oz bag frozen baby peas (may also use fresh peas)
- 1/2 cup frozen pearl onions
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 1 cup milk whole or 2%
- 1 cup half and half
- 1-2 pieces of bacon cooked crisp and crumbled
Instructions
- Place potatoes in a medium size saucepan. Cover with water, bring to a boil, and cook until fork tender. Drain and set aside.
- Place peas and onions in a saucepan, cover with water and cook for 5 minutes, drain and set aside.
- In a large saucepan, or dutch oven, melt the butter. Whisk in the flour, salt and pepper. Cook for 2-3 minutes, whisking constantly. Slowly whisk in the milk and half and half. Cook over a low heat, stirring frequently, until mixture begins to thicken.
- Add the potatoes, peas, and onions. Gently fold into the cream mixture until well coated. Simmer over low heat until all ingredients are warm.
- Place into a serving dish and garnish top with crumbled bacon.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
- Do not use canned peas as they will become mushy. Frozen or fresh are the best. If using fresh peas, blanche them first by boiling them 2 minutes and then place in a bowl of ice water until cool.
- Gently combine the ingredients together to keep them from breaking down.
- It is best if served right after made. Leftovers can be refrigerated in an airtight container. Add a little milk to reheat of mixture has become too thick.