Trio of Peas with Pearl Onions

Trio of Peas with Pearl Onions
Photo by James Carrier

Ingredients

  • 2 cups (1/2 lb.) Chinese pea pods, ends and strings removed
  • 2 cups shelled fresh (about 2 lb. in shell) or frozen peas
  • Salt and pepper
  • Salt and pepper
  • 3 tablespoons butter or margarine
  • 3 tablespoons butter or margarine
  • 1 to 2 teaspoons finely chopped fresh rosemary leaves
  • + 7 more ingredients
    • 1 to 2 teaspoons finely chopped fresh rosemary leaves
    • 2 cups (1/2 lb.) Chinese pea pods, ends and strings removed
    • 2 cups (1/2 lb.) sugar snap peas, ends and strings removed
    • 2 cups (1/2 lb.) sugar snap peas, ends and strings removed
    • 2 cups shelled fresh (about 2 lb. in shell) or frozen peas
    • 2 cups (9 oz.) white and/or pink pearl onions
    • 2 cups (9 oz.) white and/or pink pearl onions

1. Place onions in a 5- to 6-quart pan; cover with water. Bring to a rolling boil over high heat. Drain in a colander. 2. When onions are cool enough to handle, trim off ends. To remove peel, pinch each onion with your index finger and thumb (the onion should squirt from the outside layer). 3. In...

View full recipe at My Recipes

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