Creamed New Potatoes Peas And Pearl Onions Recipes

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POTATOES, PEAS & PEARL ONIONS



Potatoes, Peas & Pearl Onions image

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

1 package (20 ounces) refrigerated red potato wedges
1/3 cup water
1-1/3 cups frozen pearl onions, thawed
3 tablespoons butter
2/3 cup heavy whipping cream
1/3 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2/3 cup frozen peas, thawed
3 tablespoons chopped green onions

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.

CREAMED PEAS & POTATOES W/PEARL ONIONS



Creamed Peas & Potatoes w/Pearl Onions image

So, tonight I was craving a dish that my Grandma Campbell used to make as soon as she could get some new potatoes from the garden and there was enough pea pods to pick to make this comfort food. It is really simple to make. The true brillance of this dish is getting the sweet crunchy peas, potatoes & onions fresh from the garden....

Provided by Kimberly Biegacki

Categories     Vegetables

Time 20m

Number Of Ingredients 8

9 - 11 small new red potatoes
1/2 bag(s) peas, baby fresh or frozen
1 small bag of pearl onions
2 Tbsp butter
3 - 4 Tbsp flour
salt & fresh cracked pepper
3/4 - 1 c half and half or milk
1/2 tsp freshly grated nutmeg

Steps:

  • 1. Steam your potates and peas till tender. Prepare you pearl onions by boiling for 5 minutes and removing skins. Mix all three in a bowl once you have your sauce ready to pour over them.
  • 2. Add your butter to a sauce pan and melt on medium heat. Once melted add in your flour and whisk till it is a paste. Now add your cream and keep whisking. Keep stirring till it begins to thicken. About 5 to 7 minutes or so. I like to add just a little fresh grated nutmeg but that is optional. If you need it thicker add a little more flour. If too thick add a little milk or more cream. Prepare sauce and pour over veggies.
  • 3. Now mix your cream sauce in with the veggies and coat well. Add your salt and pepper and you are ready to serve.
  • 4. If using frozen peas this is a good brand to find.
  • 5. Here is a photo of fresh peas that were just shelled.

CREAMED PARMESAN BABY POTATOES WITH PEAS AND PEARL ONIONS



Creamed Parmesan Baby Potatoes With Peas and Pearl Onions image

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

2 lbs small red potatoes (preferably new potatoes, skin on or off)
1/4 cup butter (no subs!)
1 -2 tablespoon chopped fresh garlic (or to taste)
1/4 cup flour
2 1/4 cups full-fat milk (can use half and half)
1/2 cup whipping cream
1/2 cup parmesan cheese (can use more if desired)
salt and pepper
1 (16 ounce) package frozen baby peas, thawed and well drained (can use fresh cooked to firm-tender)
1 (10 ounce) package frozen small whole onions, thawed and drained

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.

SMASHED NEW POTATOES WITH PEAS, LEMON, AND PEARL ONIONS



Smashed New Potatoes with Peas, Lemon, and Pearl Onions image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 1/2 to 2 pounds red bliss potatoes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 tablespoons unsalted butter
1 (10-ounce) box frozen pearl onions, defrosted
Pinch sugar
Splash freshly squeezed lemon juice
5 slices lemon
2 (10-ounce) boxes frozen peas, defrosted
1 lemon, zested
Kosher salt and freshly-ground black pepper
1/4 cup roughly chopped flat-leaf parsley
2 heaping tablespoons roughly chopped fresh dill
1 bunch watercress, stems trimmed just above the rubber band

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.

CREAMED PEAS WITH NEW POTATOES AND PEARL ONIONS



Creamed Peas with New Potatoes and Pearl Onions image

Creamed Peas with New Potatoes and Pearl Onions

Provided by Pamela Shank

Categories     Side Dishes

Time 30m

Yield 6

Number Of Ingredients 10

1 lb new red potatoes, cut in half, cleaned
1 (12oz) bag frozen baby peas (may also use fresh peas)
1/2 cup frozen pearl onions
1/4 cup butter
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon coarse black pepper
1 cup milk (whole or 2%)
1 cup half and half
1-2 pieces of bacon, cooked crisp and crumbled

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 NEW POTATOES, PEAS AND PEARL ONIONS



Creamed New Potatoes, Peas and Pearl Onions image

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

2 pounds small red-skinned potatoes
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 1/4 cups whole milk
1/2 cup whipping cream
1/2 teaspoon ground nutmeg
1 16-ounce package frozen petite peas, thawed, drained
1 10-ounce package frozen petite whole onions, thawed, drained

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 PEAS AND NEW POTATOES



Creamed Peas and New Potatoes image

Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.

Provided by Berta Rowland

Categories     Side Dish     Vegetables     Green Peas

Time 40m

Yield 4

Number Of Ingredients 6

1 pound baby red potatoes, quartered
1 cup shelled English peas
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

Steps:

  • Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
  • In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
  • Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g

CREAMED POTATOES, PEAS AND PEARL ONIONS RECIPE



Creamed Potatoes, Peas and Pearl Onions Recipe image

Provided by charlotteh371

Number Of Ingredients 10

12 oz red potatoes, cubed
1 tbsp. unsalted butter
24 frozen pearl onions, thawed (about 1 cup)
1/4 cup chicken broth
1/2 cup heavy cream
pinch of nutmeg
salt and pepper to taste
1/2 cup frozen peas, thawed
1 tbsp. chopped fresh chives,
fresh lemon juice to taste

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

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