Decadent, Peas With Baby Onions And Cream

1. 1

   Peel the onions, and halve them if necessary. (If quite large).

2. 2

   Melt the butter in a heavy frying pan, and fry the onions for 5 - 6 minutes over a moderate heat, until they begin to be flecked with brown.

3. 3

   Add the peas, and stirfry for a few minutes.

4. 4

   Add 1/4 cup water, and bring to the boil.

5. 5

   Partially cover, and simmer for about 10 minutes, until both the peas and the onions are tender.

6. 6

   (Frozen peas will cook more quickly).

7. 7

   There should be a thin layer of water on the base of the pan, add a little more water if necessary, or if there is too much liquid, remove the lid, and increase the heat until the liquid is reduced.

8. 8

   Using a small whisk, blend the cream with the flour.

9. 9

   Remove the pan from the heat, and stir in the combined cream and flour, parsley, and seasoning to taste.

10. 10

    Cook over a gentle heat for about 3 - 4 minutes, until the sauce is thick.

11. 11

    Taste and adjust the seasoning, add the lemon juice to sharpen, if liked.

* Per serving · 4 servings · Values may vary.

No additional tips available.