I saw a list of recipes from the 1950s and scrolled through, remembering many. One that I recall having often as a boy was Creamed Peas and Pearl Onions. Sometimes it’s hard to beat those recipes we enjoyed from way back. Here’s how to do it. I hadn’t had that dish in eons, so I gave it a try this week.
For starters, use frozen pearl onions. Kroger’s has them. This makes the recipe a piece of cake. Place 1 ½ C of the frozen pearl onions with 2 C of frozen peas in a saucepan and simmer until tender. Ten minutes should do it. Don’t overcook. Drain and place the vegetables in a bowl.
Melt 1 T butter in the saucepan over medium high heat, then pour in 1 C heavy 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. It’s as good as ever.
Creamed Peas and Pearl Onions
1 ½ cups fresh pearl onions
2 cups frozen peas
1 cup heavy cream
1 tablespoon margarine or butter
¼ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
