Creamed Peas and Pearl Onions is a rich and creamy side dish perfect for a holiday meal. Peas and pearl onions are such a classic combination.
Bird’s Eye makes a frozen peas and pearl onions that I have loved for years, but lately I have had touble finding it. This recipe has that same wonderful flavor combination, but in a creamy sauce.
How To Make Creamed Peas and Pearl Onions
This is a really simple side dish recipe using either fresh or frozen green peas. You’ll want to thaw them if frozen.
You could use fresh pearl onions, but they are such a pain to peel. Save yourself the time and buy a bag of frozen pearl onions.
You’ll blanch the pearl onions in hot water for 5 minutes. Then saute them in butter for 2 minutes. Add the peas and cook 1 more minute.
Next add 1/4 cup of flour and cook and stir for 1 minute to cook the flour and get rid of the raw flour flavor. Stir in 1/2 cup of chicken broth and 1/2 cup of heavy cream. Add 1 teaspoon each of salt and sugar and 1/2 teaspoon of pepper. Cook just long enough to thicken the sauce and it’s ready to serve.
I like to sprinkle a little fresh mint on top for extra flavor, but that is optional.
How To Serve
This classic side dish pairs well with chicken, beef, turkey, and pork. Try it spooned over mashed potatoes. Divine!
Recipe Tip
You can use Bird’s Eye Frozen Peas and Pearl Onions for this recipe. Microwave them just until they have thawed (a little less than the recommended time) and then skip Step 1 of the recipe.
Storage
Leftovers will keep in an airtight container in the refrigerator for 4 days. Reheat in a microwave.
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Creamed Peas and Pearl Onions
Ingredients
- 1 (14-ounce) package frozen pearl onions
- 3 tablespoons butter
- 5 cups fresh or frozen peas, thawed
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 teaspoon finely chopped fresh mint,, optional
Instructions
- Fill a medium saucepan halfway with water. Bring to a boil. Add pearl onions and simmer gently for 5 minutes. Drain.
- Melt butter in a large nonstick skillet over medium-high heat. Add pearl onions and cook 2 minutes.
- Add peas and cook 1 minute.
- Add flour and cook and stir for 1 minute.
- Gradually add chicken broth and heavy cream, mixing it in as you pour.
- Add salt, sugar, and black pepper. Cook for 2 to 3 minutes to thicken.
- Sprinkle with mint.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for letting me join, my recipes needed an update.
Hope you find lots of recipes to try Mary!
I want to us Le Seur peas in a can and frozen Birds Eye pearl onions. Are the frozen onions already cooked or do I still need to boil them for 5 minutes and then saute them in the butter? Please let me know. Wanting to make for Christmas Eve dinner. Also wishing all a very Merry Christmas and a Wonderful New Year that is better than 2021 has been. God Bless you all.
Whoever complained about turkey being misspelled used misspelt. This is not the correct spelling
‘Misspelt’ is the correct spelling for the UK, Starr. The internet accommodates more than just Americans.
Ha ha misspelled 🤓🤓
Ads cover this recipe so you cannot see the recipe directions. Advertizing is taking over Pinterest. I will look elsewhere for a recipe!
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Can you freeze creamy peas and onion after mixed? Any thought on how to bring them to a pot luck?
Would canned peas and pearl onions in a jar work just as well?
No, pearl onions in a jar will not do, because those are pickled in brine. It’ s a completely different flavor, and will ruin the dish (I know, because I’ve tried it before).
You misspelt turkey
Easy-peasy and so English! Bird’s Eye frozen in a pinch…
Delicious and beautiful dish.
Easy-peasy and so English! Bird’s Eye frozen in a pinch…