Idaho Creamed Pearl Onions and Peas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Infused with caraway for extra appeal.
Ingredients
- 2 container pearl onions
- 3 tbsp. margarine or butter
- 3 tbsp. all-purpose flour
- 1/2 tsp. caraway seeds
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 1/4 c. milk
- 2 package rozen peas
Instructions
- In 10-inch skillet, heat 1 inch water to boiling over high heat. Add onions; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until tender. Drain onions.
- When cool enough to handle, peel onions, leaving a little of the root ends to help onions hold their shape during cooking.
- Meanwhile, in 2-quart saucepan, melt margarine or butter over medium heat. Stir in flour, caraway seeds, salt, and pepper until blended and cook 2 minutes, stirring constantly. Gradually stir in milk and cook, stirring constantly, until sauce thickens and boils.
- Return onions to skillet. Add peas and sauce and cook, stirring, until heated through.
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