Creamed Peas and Onions

Ingredients for Creamed Peas and Onions

• 475ml whole milk

• 3 whole cloves

• 1 bay leaf

• 450g pearl onions (about 325g ), peeled, trimmed, or 450g frozen pearl onions, thawed

• 3 tablespoons unsalted butter, divided

• 1 1/2 teaspoons kosher salt, divided

• 1 teaspoon sugar

• 2 tablespoons plain flour

• 1/2 teaspoons freshly ground black pepper

• 1/4 teaspoons freshly grated nutmeg

• 900g bags frozen peas, thawed

• 60ml crème fraîche, whole-milk, Greek yoghurt, or soured cream

Bring milk, cloves, and bay leaf to a boil in a small saucepan; reduce heat to low and simmer for 15 minutes to let flavours meld. Strain into a medium bowl; discard solids. Cover milk and keep warm.

Meanwhile, place onions in a large skillet (at least 12"). Add water to half-cover the onions (about 230g ). Add 1 tablespoon butter, 1 teaspoon salt, and sugar. Cook over medium-high heat, stirring occasionally, until liquid has evaporated and onions are golden brown, about 12 minutes. Gently transfer onions to a large plate.

Melt remaining 2 tablespoons butter in same skillet over medium heat; add flour and whisk to combine. Cook, stirring occasionally and scraping up browned bits from bottom of pan, for 1 minute. Whisk in reserved milk, adding 1/4-cupful at a time. Cook, stirring constantly, until thickened and bubbly. Stir in remaining 1/2 teaspoons salt, pepper, and nutmeg. Add peas and onions; stir until heated through. Gently fold in crème fraîche.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.