CREAMED PARMESAN BABY POTATOES WITH PEAS AND PEARL ONIONS
This recipe can be doubled, and I really suggest you do, this is absolutely delicious! Of coarse you can use fresh peas cooked to just firm-tender, but frozen peas and small whole onions, make this dish easier!
Provided by Kittencalrecipezazz
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Do not cut the small potatoes, leave whole and place then in a pot of boiling salted water; boil for about 20 minutes or until just fork-tender, drain and cool, then cut in half (this can be done well in advance).
- Melt butter in a large heavy saucepan over low heat.
- Add in the chopped garlic and saute for about 1 minute.
- Add in flour and whisk for 2 minutes (do not brown the flour).
- Gradually add in the full-fat milk (or half and half if using) bring to a simmer whisking continously for 1 minute.
- Add in the whipping cream; mix to combine, then add in the Parmesan cheese (sauce will be thick but will thin out slighty when you add in the peas and onions).
- Season with salt and lots of pepper or cayenne pepper; simmer over low heat for about 7-8 minutes, stirring often.
- Add in cooked potatoes, peas and onions; bring to a simmer and cook over low heat, stirring often with a wooden spoon until the onions are tender (about 5-6 minutes).
- Transfer to a large bowl, sprinkle with more grated Parmesan cheese and black pepper if desired.
CREAMED PEAS WITH NEW POTATOES AND PEARL ONIONS
Creamed Peas with New Potatoes and Pearl Onions
Provided by Pamela Shank
Categories Side Dishes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
CREAMED PEARL ONIONS
Provided by Tyler Florence
Categories side-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Thaw pearl onions and then saute in butter until golden brown. Deglaze by adding a little water at a time. Finish with heavy cream and reduce until you achieve a smooth consistency. Season, to taste, with salt and pepper and serve immediately.
CREAMED NEW POTATOES, PEAS AND PEARL ONIONS
Categories Milk/Cream Dairy Onion Potato Vegetable Side Thanksgiving Pea Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain and cool. Cut potatoes in half.
- Melt butter in heavy large saucepan over low heat. Add flour; whisk until mixture bubbles and thickens (do not brown), about 3 minutes. Gradually whisk in milk. Bring to simmer, whisking often (sauce will be thick). Simmer until very thick, stirring often, about 10 minutes. Mix in cream and nutmeg. Season with salt and pepper. Mix in potatoes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing, stirring often.) Mix peas and onions into sauce. Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes.
CREAMED PEARL ONIONS
[DRAFT]
Provided by Food Network
Categories side-dish
Time 1h
Yield 8-10 Servings
Number Of Ingredients 7
Steps:
- 1. Preheat one Frigidaire Gallery® Double Wall Ovens to 400°F. Grease a 2-quart shallow baking dish with 1/2 tablespoon butter. 2. Spread the onions in the dish, sprinkle with salt and pepper, and dot with the remaining tablespoon butter. Roast until tender and caramelized, about 30 minutes. 3. Meanwhile, bring a large saucepan of water to a boil over high heat on a Frigidaire Induction Cooktop. Add the cauliflower and 1 tablespoon salt. Boil until very tender, about 10 minutes. Use a slotted spoon to transfer the cauliflower to a food processor. Puree until very smooth, scraping down the sides of the bowl occasionally. Add the cheese and nutmeg and process until very smooth. Season to taste with salt and pepper. 4. Fold the sauce into the roasted onions, cover tightly with foil, and return to the oven. Bake until the sauce is thickened and bubbling, about 15 minutes. Meanwhile, preheat the other Frigidaire Gallery® Double Wall Oven to the power broil setting, with a rack 6 inches from the broiler heat source. 5. Uncover the dish and transfer to the broiler. Broil until browned in spots, 1 to 2 minutes. Sprinkle with parsley and serve hot.
- Weeknight Tips: -This creamy cauliflower sauce tastes amazing when tossed with pasta or broccoli boiled on a Frigidaire Gallery® Induction Cooktop. -The roasted pearl onions are a tasty side dish on their own, particularly with seared steaks. -Chop up any leftover onions for a special sandwich spread.
EASY CREAMED PEARL ONIONS
This is a recipe I originally received from my mother-in-law. Makes a great addition to any holiday meal.
Provided by Janie
Categories Side Dish Casseroles
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 12.1 g, Cholesterol 41.1 mg, Fat 13.1 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 8.2 g, Sodium 204.7 mg, Sugar 2.1 g
CREAMED PEARL ONIONS
When our children were small, we always celebrated Christmas at our house. This was one of many recipes I relied on that could be prepared a day in advance, which gave me more time to spend with guests. Everyone expected to see this vegetable dish on the table every year. -Barbara Caserman, Lake Havasu City, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions., Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.
Nutrition Facts : Calories 151 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 440mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
POTATOES, PEAS & PEARL ONIONS
A quick and easy but elegant side dish for all kinds of meat entrees, this delicious blend of potatoes, pearl onions and peas is a favorite with Priscilla Gilbert in Indian Harbour Beach, Florida.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 8-10 minutes or until potatoes are tender; drain and set aside. , Meanwhile, in a large skillet, saute pearl onions in butter for 2 minutes. Add the cream, broth, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until onions are tender. Stir in the peas, green onions and reserved potatoes; heat through.
Nutrition Facts : Calories 227 calories, Fat 16g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 514mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.
ROASTED PEARL ONIONS AND POTATOES
Frozen pearl onions get put to work in this easy roasted side dish that goes well with roasted chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss together potatoes, pearl onions, and olive oil. Season with salt and pepper and sprinkle with thyme. Roast until onions are golden and potatoes are tender, 20 minutes.
Nutrition Facts : Calories 276 g, Fat 11 g, Fiber 4 g, Protein 6 g, SaturatedFat 1 g
CREAMED POTATOES, PEAS AND PEARL ONIONS RECIPE
Provided by charlotteh371
Number Of Ingredients 10
Steps:
- boil potatoes in salted water until tender, 15 mins; drain. melt butter in a large non-stick skillet over medium heat. add onions and saute about 2 mins; do not brown. deglaze with broth; reduce until syrupy 3-5 mins. add cream and seasonings; simmer until thickened, 3 mins. stir in potatoes, peas, chives and juice. Heat to warm through
BETTER-THAN-GRAVY CREAMED PEARL ONIONS
"A culinary student in Omaha, Nebraska, shared a version of this with me ages ago. It's truly terrific and goes with everything on the Thanksgiving table. I really do like it better than gravy on mashed potatoes." - Allrecipes Editor-in-Chief Nichole Aksamit
Provided by Nicholio
Categories Vegetarian Gravy
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Partially thaw onions for 10 minutes, then thinly slice crosswise into rounds. Set in a colander and let thaw completely. Drain and spread on a paper towel-lined tray. Pat dry with paper towels.
- Heat oil in a large skillet over medium-high heat. Add onions and 1/4 teaspoon kosher salt; cook, stirring frequently, until liquid evaporates and onions are lightly browned and slightly crisp, about 10 minutes.
- Melt butter in a saucepan over medium heat. Stir in flour until smooth; cook and stir until pale golden, about 30 seconds. Gradually whisk in milk. Increase heat to medium-high and cook, whisking frequently, until sauce is bubbling, thickened, and smooth, about 8 minutes. Add 3/4 cup parsley, sherry, paprika, cloves, and cooked onions; season to taste with salt and pepper. Transfer to 3 buttered 2-cup broiler-safe baking dishes or 1 buttered 2-quart baking dish.
- Preheat the oven's broiler to high. Sprinkle panko evenly over onion mixture.
- Broil 5 inches from heat source until panko is golden brown, 1 to 2 minutes. Watch closely to avoid burning panko. Garnish with more parsley.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 17.6 g, Cholesterol 20.1 mg, Fat 8.2 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 4.6 g, Sodium 118.1 mg, Sugar 5.3 g
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