Ingredients
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1 1/2 cups whole milk
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1/2 cup heavy whipping cream
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3 large garlic cloves
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2 bay leaves
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1 pound pearl onions (about 2 cups), peeled, trimmed
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3 tbsp unsalted butter, divided
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1½ tsp kosher salt, divided
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2 tbsp all-natural corn starch
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½ tsp freshly ground black pepper
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¼ tsp freshly grated nutmeg
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2 lbs frozen peas, thawed
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1/2 lb bacon, coarsly chopped
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¼ cup crème fraîche, whole-milk Greek yogurt, or sour cream
Directions
Bring the milk and cloves to a boil in a small saucepan. Reduce the heat, add the bay leaf and simmer for about 15 minutes. Strain into a bowl and discard the solids, careful not to push them through the mesh. Set aside and cover.
Over medium high heat, place the onions in a skillet and add water until they’re covered about half way. Add 1 tbsp. butter and 1 tsp. salt. Stir occasionally for about 15 minutes until the onions are golden and the liquid has mostly evaporated. Transfer the onions to a plate.
In the same skillet, melt the remaining butter over medium heat, slowly whisking in the corn starch. Scrape the pan for a couple of minutes. Add the reserved milk slowly. Add the whipping cream. Continue stirring until thickened, adding the remaining ½ tsp salt, pepper and nutmeg. Finally, add the peas and onions and stir until everything is heated through. Fold in the crème fraîche and finally the bacon.
Recipe Note
You may substitute 1 pound frozen pearl onions, thawed
Mariana Larrazabal on
I love each ingredient on this dish; I wish I can get it for lunch today!!!! Thank you