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Cream Peas and Onions
2 c. shelled peas or 1 (10 oz.)
pkg. frozen peas
1 c. whole pearl onions
1 tbsp. butter
1 tbsp. all-purpose flour
1/2 tsp. salt
Dash of white pepper
1 c. milk
Grated Parmesan cheese
In a covered saucepan, cook peas and pearl onions in boiling salted
water until tender, about 10 minutes. Drain peas and onions well.
Meanwhile, melt butter in saucepan over low heat. Blend in flour,
salt and white pepper. Add milk all at once; cook and stir until
thickened and bubbly. Pour over hot vegetables; stir to coat
vegetables. Pass Parmesan cheese; makes 4 servings.
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