Creamed Onions and Peas

Creamed Onions and Peas

5
STERASINSKI 0

"This is a wonderful recipe I use which calls for fresh pearl onions and fresh or frozen peas. Quick and tasty!"

Ingredients 30 m {{adjustedServings}} servings 222 cals

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Nutrition

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  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a saucepan with water, and bring to a boil. Cook pearl onions in boiling water for 3 minutes, drain, and rinse in cold water. Peel onions, and remove the ends.
  2. Place onions with peas in the saucepan, and fill with enough water to just cover the vegetables. Simmer until tender, about 10 to 12 minutes. Drain, and place vegetables in a bowl.
  3. Melt margarine in the saucepan over medium-high heat. Pour in cream, and season with salt, pepper, onion powder, and garlic powder. Bring to a boil; cook until thick, stirring constantly. Stir peas and onions into the sauce to coat. Serve immediately.
Tips & Tricks
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Footnotes

  • Cook's Note:
  • One cup milk mixed with one tablespoon cornstarch can be substituted for the cream.
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Reviews 5

  1. 7 Ratings

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SARAEBATEMAN
12/2/2009

Very tasty!

BOOKMARKER
9/19/2011

I liked these, but I was the only one. Their loss. I subbed much less chopped onions & cooked them with the frozen peas. Yummy, but so high in fat.

Lee
1/25/2011

I used about 10 cocktail onions (drained) and put in with the peas the last ten minutes of simmering. I simmered my peas about 10 minutes longer than suggested because we like almost mushy peas. The flavor was so good we will make this again soon.