| Level: | Easy |
| Total: | 32 min |
| Prep: | 20 min |
| Cook: | 12 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 171 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 22 mg |
| Sodium | 533 mg |
Reviews
I love peas…but I guess I don’t like the frozen kind. I also love pearl onions…just not the frozen kind. I know peas in a can have lots of preservatives but next time I will go with that…more flavor!
Good flavor, and very pretty in the bowl. I had to discard lots of liquid though, which seemed like too much waste. Especially good for a holiday meal, I plan to use the recipe again.
I absolutely loved this recipe. I have never made a vegetable with this many ingredients. but I absolutely LOVED it.