| |
|
What You Need:
(To serve 8)
|
|
|
|
24 to 28 peeled white onions, about 1 inch in diameter
3 cups fresh green peas (about 3 pounds), or 3 packages frozen green peas, thoroughly defrosted
4 tablespoons butter
4 tablespoons flour
1½ cups milk
½ cup cream
1 teaspoon salt
Pinch of white pepper
¼ teaspoon nutmeg
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Place the onions in a 3- or 4-quart saucepan with enough water to cover them by about an inch. Salt the water lightly. Bring to a boil, then reduce the heat to its lowest point and simmer the onions partially covered for about 20 minutes, or until they show only the slightest resistance when pierced with the tip of a small, sharp knife.
|
2. Drain the onions in a sieve set over a small bowl and set aside. Reserve thecooking water to use in making the sauce. Cook the fresh peas by dropping theminto 6 or 7 quarts of rapidly boiling salted water. Boil them briskly uncoveredfor 8 to 10 minutes, or until they are tender.
|
3. Then drain the peas and immerse them in a bowl of cold water for 2 or 3 minutes. This will stop their cooking and help keep their bright green color. Drain again and put the peas aside with the cooked onions. Frozen peas need not be cooked, merely defrosted.
|
4. In a heavy 3-quart saucepan, melt the butter over moderate heat and stir in the flour. Remove the pan from the heat and pour in the 2 cups of the reserved onion-cooking liquid, beating with a wire whisk until the flour-butter mixture is partially dissolved. Add the milk and cream, return the pan to the heat and cook, whisking constantly, until the sauce is smooth and thick.
|
|
5. Simmer for 3 to 4 minutes to remove any taste of uncooked flour, season with the salt, white pepper and nutmeg, then add the cooked onions and the cooked fresh peas or thoroughly defrosted frozen peas. Simmer for 5 minutes, or until the vegetables are heated through. Taste for seasoning and serve.
|
|
|
|
|
