Quick Recipe Version (TL;DR)
Quick Ingredients
- 16 ounces frozen green peas, about 3 cups
- 8 ounces frozen peeled pearl onions, about 1 1/2 cups
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/4 cup heavy cream
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1/16 teaspoon ground nutmeg, a small pinch
- 1 tablespoon chopped fresh parsley, divided
Do This
- 1. Bring 4 cups water to a boil in a medium saucepan. Add the frozen pearl onions and simmer for 6 minutes.
- 2. Add the frozen peas and simmer for 3 minutes more, until the vegetables are tender. Drain thoroughly.
- 3. Meanwhile, melt the butter in a large skillet over medium-low heat. Whisk in the flour and cook for 1 minute without browning.
- 4. Gradually whisk in the milk over 2 minutes, then cook for 4 minutes, whisking often, until smooth and lightly thickened.
- 5. Stir in the cream, salt, pepper, nutmeg, and 2 teaspoons parsley. Gently fold in the drained vegetables and warm over low heat for 3 minutes without boiling.
- 6. Sprinkle with the remaining 1 teaspoon parsley and serve warm with ham, roast chicken, or meatloaf.
Why You’ll Love This Recipe
- Comforting and old-fashioned: This Amish-style side dish brings together tender vegetables and a simple, buttery white sauce.
- Naturally sweet: Green peas and pearl onions provide all the sweetness you need, with no added sugar.
- Easy enough for a weeknight: Frozen peas and already-peeled pearl onions keep the preparation simple.
- Made for family dinners: The delicate cream sauce pairs especially well with baked ham, roast chicken, and meatloaf.
Grocery List
- Produce: 16-ounce bag frozen green peas, 8 ounces frozen peeled pearl onions, fresh flat-leaf parsley.
- Dairy: Unsalted butter, whole milk, heavy cream.
- Pantry: All-purpose flour, fine salt, black pepper, ground nutmeg.
Full Ingredients
For the Vegetables
- 16 ounces (454 g) frozen green peas, about 3 cups; do not thaw
- 8 ounces (227 g) frozen peeled pearl onions, about 1 1/2 cups; do not thaw
- 4 cups (960 ml) water, for cooking and draining
For the Buttery White Sauce
- 3 tablespoons (42 g) unsalted butter
- 3 tablespoons (24 g) all-purpose flour
- 1 1/2 cups (360 ml) whole milk
- 1/4 cup (60 ml) heavy cream
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1/16 teaspoon ground nutmeg, a small pinch
For Finishing
- 1 tablespoon chopped fresh flat-leaf parsley, divided into 2 teaspoons for the sauce and 1 teaspoon for garnish
Step-by-Step Instructions
Step 1: Measure the ingredients
Measure the milk, cream, flour, and seasonings before you begin, and finely chop the parsley. Keep the peas and pearl onions frozen until they go into the cooking water. Set out a medium saucepan, a colander, and a large, deep skillet or sauté pan.
Step 2: Cook the pearl onions and peas
Bring 4 cups water to a boil in the saucepan over high heat. Add the frozen pearl onions, reduce the heat to maintain a gentle simmer, and cook for 6 minutes. Add the frozen peas and simmer for 3 minutes more. The onions should be easily pierced with a small knife, and the peas should be tender but still bright green.
Drain thoroughly in a colander, shaking gently to remove trapped water. Do not rinse. While the vegetables cook, begin the sauce in a separate skillet so everything finishes at about the same time.
Step 3: Make a pale butter-and-flour base
Melt the butter in the skillet over medium-low heat, about 1 minute. Sprinkle in the flour and whisk continuously for 1 minute. The mixture should look smooth and slightly foamy, with no dry flour remaining. Keep it pale rather than letting it brown; this gives the finished sauce its delicate color and flavor.
Step 4: Whisk in the milk
Add the milk a little at a time over 2 minutes, whisking each addition into the butter-and-flour mixture until smooth before adding more. Continue cooking over medium-low heat for 4 minutes, whisking frequently and scraping along the bottom and corners of the pan.
The sauce should be hot and steaming, approximately 180–190°F (82–88°C), and thick enough to lightly coat the back of a spoon. Avoid a rolling boil. It will still look slightly loose at this stage; the vegetables and a brief rest will help bring everything together.
Step 5: Add the cream and seasonings
Reduce the heat to low. Stir in the heavy cream, salt, black pepper, nutmeg, and 2 teaspoons of the parsley. The nutmeg should sit quietly in the background, rounding out the dairy without making the dish taste strongly spiced.
If the vegetables are not quite ready, keep the sauce over the lowest heat, stirring occasionally, just until they finish cooking.
Step 6: Gently combine the vegetables and sauce
Fold the well-drained peas and pearl onions into the sauce with a silicone spatula or wooden spoon. Warm over low heat for 3 minutes, stirring gently so the onions stay whole and the peas are not mashed. Do not boil.
The finished sauce should cling to the vegetables while remaining soft and spoonable, not stiff or pasty.
Step 7: Garnish and serve
Remove the skillet from the heat and transfer the creamed vegetables to a warm serving bowl. Sprinkle with the remaining 1 teaspoon parsley. Serve promptly alongside ham, roast chicken, or meatloaf, spooning a little extra sauce over each portion.
Pro Tips
- Drain especially well: Water caught between the peas and onions can thin the white sauce. Give the colander a few gentle shakes before combining.
- Keep the roux light: Cooking the flour for 1 minute removes its raw taste without developing the toasted flavor of a darker roux.
- Add milk gradually: Small additions at the beginning make it much easier to whisk out lumps.
- Adjust only if needed: If the sauce becomes too thick after standing, stir in 1 tablespoon warm milk at a time until it flows gently from a spoon.
- Go lightly with nutmeg: Measure the small pinch; too much can overpower the naturally sweet vegetables.
Variations
- Use fresh pearl onions: Start with 10 ounces unpeeled pearl onions to allow for trimming. Blanch in boiling water for 1 minute, cool under cold running water, trim the root ends, and slip off the skins. Measure 8 ounces peeled onions, then follow the recipe, checking that they are tender before draining. Allow 15 additional minutes for preparation.
- Make it a little lighter: Replace the 1/4 cup heavy cream with 1/4 cup additional whole milk. The sauce will be slightly less rich but still creamy.
- Add a different herb: Replace 1 teaspoon of the parsley mixed into the sauce with 1 teaspoon finely chopped fresh chives. Keep the parsley garnish for a fresh green finish.
Storage & Make-Ahead
Refrigerate: Transfer leftovers to a shallow, airtight container within 2 hours of cooking and refrigerate at 40°F (4°C) or below for up to 4 days.
Reheat: Warm gently in a saucepan over low heat, stirring frequently, until the center reaches 165°F (74°C). Stir in 1 tablespoon milk per cup of leftovers to loosen the sauce, adding a second tablespoon only if needed. Avoid boiling, which can make the sauce separate and overcook the peas.
Make ahead: Prepare the white sauce through Step 5 up to 2 days ahead, then cool promptly and refrigerate. Reheat gently to 165°F (74°C), loosening with milk as needed, while cooking the vegetables fresh. Combine and finish as directed. Freezing is not recommended for the best texture because the dairy sauce may separate and the vegetables can soften.
Nutrition (per serving)
Calories: 210 kcal | Carbs: 20g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Fiber: 4g | Sugar: 9g | Sodium: 250mg | Cholesterol: 33mg
Nutrition is estimated for one-sixth of the recipe and does not include optional additional milk or accompanying dishes.
