Peas And Pearl Onions Recipes

Steps:

• Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
• Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.

Steps:

• Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins.
• Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.

Steps:

• Bring a large pot of salted water to a boil. Toss in the pearl onions and blanch for 3 minutes. Drain them out and then shock them in ice water to stop from over cooking. Drain again. Pinch the pearl onions out of their little skins and set aside.
• In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the lemon juice, watercress, remaining butter, and dill; season with salt and pepper.

Steps:

• Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
• Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately.

Steps:

• In a large skillet, combine the first 7 ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, until onions are tender and most of liquid is evaporated, 8-10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Top with bacon and cashews.

Steps:

• Heat the oil and brown the onions slightly.
• Pour in the broth, cook until the broth is reduced and the onions are still a bit crisp tender 4 minutes, remove and keep warm.
• Melt the butter in the pan, brown the mushrooms until they start exuding liquid.
• Return the onions to the pan.
• Meanwhile steam the peas.
• Add to the onions and mushrooms.
• Season with salt& pepper.
• For Vegetarian use the vegetable broth.

Steps:

• Preheat oven to 450°F. Combine onion rings, oil, and salt in medium bowl; toss to coat. Spread onion rings in single layer on rimmed baking sheet. Roast until golden brown, stirring occasionally, about 20 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Before using, rewarm in 350°F oven until heated through, about 10 minutes.
• Bring 3 cups water to boil. Add peas; simmer until tender, about 5 minutes. Drain. Return peas to saucepan. Mix in roasted onion rings, mint, pepper, and sugar. Transfer to bowl and serve.

Steps:

• mix together 3/4 or 1 cup of uncooked white rice with 1 cup orange juice and 1 cup water.
• put in a microwave safe bowl.
• cover with plastic wrap, leaving a corner turned back to vent.
• microwave on high for 5 minutes 20 minutes at 1/2 power.
• take the rice out, uncover carefully and fluff with a fork.
• add in peas and onions and margarine, ( more or less according to taste).
• if you use frozen peas and onions you need to heat again for about 3 min, covered so the peas don't explode all over the microwave. If you use canned, the heat from the rice will do the trick.
• serve and take all compliments that come your way.

Steps:

• In a large, deep-sided skillet with a lid, heat the oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the orzo and cook, stirring, for 2 minutes.
• Add the broth, peas and pearl onions, red peppers, salt, and black pepper. Bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring a few times until the orzo is tender yet still firm to the bite and absorbed the liquids, about 15 minutes. Serve at once.

Steps:

• Cook peas and onions (according to package directions) until done; drain. Set aside and keep warm.
• In a medium saucepan, whisk together the cream, sugar, salt & pepper, garlic, tarragon, and flour until smooth.
• Bring to a boil over medium-high heat; reduce heat to medium and continue to cook, stirring constantly, for three minutes more.
• Reduce heat to low and add the cooked peas and onions to the cream sauce; stir gently to combine and heat through briefly.
• Serve immediately with a garnish of sweet cream butter and fresh snipped parsley (or mint).

Steps:

• In a large saucepan bring the 1 cup of water to a boil over high heat. Add the salt and frozen onions, reduce heat to medium. Cover and cook for 6 minutes.
• Add the peas, return to a boil, cover and cook for about 6-7 minutes until peas are tender.
• Meanwhile, melt the butter over low heat in a small skillet. Add the fresh rosemary. cook and stir for about 2 minutes.
• Drain the peas and onions when they are tender. Return to the large saucepan. Add pepper and the butter/rosemary mixture. Lightly stir to completely cover the peas and onions.
• Pour in serving dish and enjoy!