Decadent, Peas With Baby Onions and Cream

READY IN: 25mins




  • Peel the onions, and halve them if necessary. (If quite large).
  • Melt the butter in a heavy frying pan, and fry the onions for 5 - 6 minutes over a moderate heat, until they begin to be flecked with brown.
  • Add the peas, and stirfry for a few minutes.
  • Add 1/4 cup water, and bring to the boil.
  • Partially cover, and simmer for about 10 minutes, until both the peas and the onions are tender.
  • (Frozen peas will cook more quickly).
  • There should be a thin layer of water on the base of the pan, add a little more water if necessary, or if there is too much liquid, remove the lid, and increase the heat until the liquid is reduced.
  • Using a small whisk, blend the cream with the flour.
  • Remove the pan from the heat, and stir in the combined cream and flour, parsley, and seasoning to taste.
  • Cook over a gentle heat for about 3 - 4 minutes, until the sauce is thick.
  • Taste and adjust the seasoning, add the lemon juice to sharpen, if liked.