Spring Pea Medley
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INGREDIENTS 4 to 6-ounces pearl onions
3 bacon strips
1 tablespoon butter
2 teaspoons all-purpose flour
3/4 cup chicken broth
2 cups fresh-shelled peas, or 1 (10-ounce) package frozen peas
2 to 3 small carrots, peeled and chopped
1 small bay leaf
2 sprigs fresh parsley
1 sprig fresh thyme
Salt and white pepperBring a pot of water to a boil and add the pearl onions, skins on. Boil for 5 to 8 minutes, until tender. Drain, rinse with cold water and carefully peel off the skins. Set onions aside.
In a braising pan, or small Dutch oven, fry the bacon over medium heat. Remove from the pan and drain on paper towels. Crumble the bacon into small pieces.
Pour off all but 2 tablespoons of the pan drippings. Add the pearl onion to the drippings and cook for about 3 minutes, until they begin to color. Add the carrots and continue cooking for about 5 minutes more, until the onions are golden and carrots are tender.
Add the butter, and when melted, stir in the flour and cook for 1 minute. Slowly add the chicken broth, stirring until it begins to boil. Add the peas and crumbled bacon.
Make a bouquet garni by tying the parsley, thyme, and bay leaf together with a piece of string. Place it in the pan with the vegetables. Season with salt and white pepper, to taste. Return the mixture to a boil, cover and reduce the heat to low.
For fresh peas, simmer for about 20 minutes, or until tender. For frozen peas, simmer for 5 to 10 minutes. Remove the bouquet garni before serving.
Makes 6 servings