Description
This Perfect Creamed Peas and Pearl Onions recipe features tender, sweet peas and buttery pearl onions coated in a rich, velvety cream sauce. With simple everyday ingredients and a quick 20-30 minute prep time, it’s a classic comfort side dish ideal for both busy weeknights and holiday dinners.
Ingredients
Scale
Vegetables
- 2 1/2 cups frozen peas
- 8 oz fresh pearl onions (halved lengthwise for even cooking)
For the Cream Sauce
- 4 tbsp unsalted butter (preferably Kerrygold)
- 4 tbsp all-purpose flour
- 2 cups whole milk (room temperature)
- 1 to 2 splashes heavy cream (optional but recommended for richness)
- 2 pinches ground nutmeg
- Kosher salt to taste
- Black pepper to taste (freshly ground preferred)
Instructions
- Prepare the Pearl Onions: Slice off the root ends of the pearl onions. Drop them into boiling water for 2 minutes to loosen the skins. Drain and rinse the onions under cold water, then pinch the stem end of each onion to pop them out of their skins. Set the peeled onions aside for later use.
- Make the Roux and Cream Sauce: In a large skillet over medium-low heat, melt the unsalted butter. Whisk in the all-purpose flour and continue whisking until the mixture turns a light golden brown, about 2 minutes. Gradually whisk in the room temperature whole milk, stirring constantly until the sauce thickens slightly, about 2-3 minutes.
- Simmer the Peas and Onions: Add the frozen peas and peeled, halved pearl onions into the skillet with the thickened sauce. Let the mixture simmer gently for 5-7 minutes, or until the peas are tender but still vibrant. Season with kosher salt and freshly ground black pepper to taste. Stir in ground nutmeg and a splash of heavy cream if desired for extra richness before serving.
Notes
- Use frozen peas for best flavor and tenderness; fresh peas can be substituted if young and sweet.
- Frozen pearl onions save time, but fresh pearl onions peeled by blanching yield the best texture and flavor.
- To avoid lumps in the sauce, whisk milk in gradually and constantly while making the roux.
- Do not overcook peas to maintain their bright color and slight bite.
- If sauce is too thick, thin with a splash of milk or cream rather than more butter to keep it silky.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently stirring often.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: creamed peas, pearl onions, side dish, comfort food, easy recipe, holiday side, creamy peas
