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Buttered Peas and Pearl Onions

    1 1/2 pounds pearl onions
    1 cup chicken broth
    1/4 cup (1/2 stick) unsalted butter
    3 teaspoons chopped fresh dill
    2 cups fresh sweet peas, shelled
    1/2 lemon, juiced
    1 small bunch watercress, washed and trimmed
    Kosher salt and freshly ground black pepper

  Bring a large pot of salted water to a boil. Toss in the pearl
 onions and blanch for 3 minutes. Drain them out and then shock them
 in ice water to stop from over cooking. Drain again. Pinch the pearl
 onions out of their little skins and set aside.

  In a 3-quart saucepan over medium heat, combine the chicken broth,
 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the
 liquid gets hot, add the pearl onions and peas. Cook and stir for
 5 minutes until well coated and thickened slightly. Add the lemon
 juice, watercress, remaining butter, and dill; season with salt
 and pepper.