Best 13 Creamed New Potatoes Peas And Pearl Onions Recipes

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Welcome to the ultimate guide to preparing a delectable dish of creamed new potatoes, peas, and pearl onions! In this article, we'll embark on a culinary journey, providing you with the necessary knowledge and step-by-step guidance to create a mouthwatering and visually stunning side dish that will elevate your meals to new heights. Whether you're a seasoned chef or a novice cook, this comprehensive guide will ensure that you master the art of crafting this classic comfort food, leaving your taste buds dancing with delight.

Here are our top 13 tried and tested recipes!

CREAMED ONIONS AND PEAS



Creamed Onions and Peas image

This is a wonderful recipe I use which calls for fresh pearl onions and fresh or frozen peas. Quick and tasty!

Provided by STERASINSKI

Categories     Side Dish     Vegetables     Onion

Time 30m

Yield 6

Number Of Ingredients 8

1 ½ cups fresh pearl onions
2 cups fresh or frozen peas
1 cup heavy cream
1 tablespoon margarine or butter
¼ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon onion powder
⅛ teaspoon garlic powder

Steps:

  • Fill a saucepan with water, and bring to a boil. Cook pearl onions in boiling water for 3 minutes, drain, and rinse in cold water. Peel onions, and remove the ends.
  • Place onions with peas in the saucepan, and fill with enough water to just cover the vegetables. Simmer until tender, about 10 to 12 minutes. Drain, and place vegetables in a bowl.
  • Melt margarine in the saucepan over medium-high heat. Pour in cream, and season with salt, pepper, onion powder, and garlic powder. Bring to a boil; cook until thick, stirring constantly. Stir peas and onions into the sauce to coat. Serve immediately.

Nutrition Facts : Calories 222 calories, Carbohydrate 15.4 g, Cholesterol 54.3 mg, Fat 16.6 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 9.5 g, Sodium 198.2 mg, Sugar 4.6 g

CREAMED PEAS & POTATOES W/PEARL ONIONS



Creamed Peas & Potatoes w/Pearl Onions image

So, tonight I was craving a dish that my Grandma Campbell used to make as soon as she could get some new potatoes from the garden and there was enough pea pods to pick to make this comfort food. It is really simple to make. The true brillance of this dish is getting the sweet crunchy peas, potatoes & onions fresh from the garden....

Provided by Kimberly Biegacki

Categories     Vegetables

Time 20m

Number Of Ingredients 8

9 - 11 small new red potatoes
1/2 bag(s) peas, baby fresh or frozen
1 small bag of pearl onions
2 Tbsp butter
3 - 4 Tbsp flour
salt & fresh cracked pepper
3/4 - 1 c half and half or milk
1/2 tsp freshly grated nutmeg

Steps:

  • 1. Steam your potates and peas till tender. Prepare you pearl onions by boiling for 5 minutes and removing skins. Mix all three in a bowl once you have your sauce ready to pour over them.
  • 2. Add your butter to a sauce pan and melt on medium heat. Once melted add in your flour and whisk till it is a paste. Now add your cream and keep whisking. Keep stirring till it begins to thicken. About 5 to 7 minutes or so. I like to add just a little fresh grated nutmeg but that is optional. If you need it thicker add a little more flour. If too thick add a little milk or more cream. Prepare sauce and pour over veggies.
  • 3. Now mix your cream sauce in with the veggies and coat well. Add your salt and pepper and you are ready to serve.
  • 4. If using frozen peas this is a good brand to find.
  • 5. Here is a photo of fresh peas that were just shelled.

DAD'S CREAMED PEAS & PEARL ONIONS



Dad's Creamed Peas & Pearl Onions image

While I was growing up, it was our family tradition to make creamed peas with pearl onions for every Thanksgiving and Christmas dinner. My dad was not a happy camper if he didn't see this dish on the table. It was his favorite! I made it for my own family while our kids were growing up, and now my daughter makes this dish for her family. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 10

5 cups frozen peas (about 20 ounces), thawed and drained
2 cups frozen pearl onions (about 9 ounces), thawed and drained
2 celery ribs, finely chopped
3/4 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 cup sour cream
10 bacon strips, cooked and crumbled
3/4 cup salted cashews

Steps:

  • In a large skillet, combine the first 7 ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, until onions are tender and most of liquid is evaporated, 8-10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Top with bacon and cashews.

Nutrition Facts : Calories 322 calories, Fat 18g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 783mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 7g fiber), Protein 14g protein.

CREAMED PARMESAN BABY POTATOES WITH PEAS AND PEARL ONIONS



Creamed Parmesan Baby Potatoes With Peas and Pearl Onions image

This recipe can be doubled, and I really suggest you do, this is absolutely delicious! Of coarse you can use fresh peas cooked to just firm-tender, but frozen peas and small whole onions, make this dish easier!

Provided by Kittencalrecipezazz

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs small red potatoes (preferably new potatoes, skin on or off)
1/4 cup butter (no subs!)
1 -2 tablespoon chopped fresh garlic (or to taste)
1/4 cup flour
2 1/4 cups full-fat milk (can use half and half)
1/2 cup whipping cream
1/2 cup parmesan cheese (can use more if desired)
salt and pepper
1 (16 ounce) package frozen baby peas, thawed and well drained (can use fresh cooked to firm-tender)
1 (10 ounce) package frozen small whole onions, thawed and drained

Steps:

  • Do not cut the small potatoes, leave whole and place then in a pot of boiling salted water; boil for about 20 minutes or until just fork-tender, drain and cool, then cut in half (this can be done well in advance).
  • Melt butter in a large heavy saucepan over low heat.
  • Add in the chopped garlic and saute for about 1 minute.
  • Add in flour and whisk for 2 minutes (do not brown the flour).
  • Gradually add in the full-fat milk (or half and half if using) bring to a simmer whisking continously for 1 minute.
  • Add in the whipping cream; mix to combine, then add in the Parmesan cheese (sauce will be thick but will thin out slighty when you add in the peas and onions).
  • Season with salt and lots of pepper or cayenne pepper; simmer over low heat for about 7-8 minutes, stirring often.
  • Add in cooked potatoes, peas and onions; bring to a simmer and cook over low heat, stirring often with a wooden spoon until the onions are tender (about 5-6 minutes).
  • Transfer to a large bowl, sprinkle with more grated Parmesan cheese and black pepper if desired.

BUTTERED PEAS AND PEARL ONIONS



Buttered Peas and Pearl Onions image

Provided by Tyler Florence

Categories     side-dish

Time 32m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds pearl onions
1 cup chicken broth
1/4 cup (1/2 stick) unsalted butter
3 teaspoons chopped fresh dill
2 cups fresh sweet peas, shelled
1/2 lemon, juiced
1 small bunch watercress, washed and trimmed
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Toss in the pearl onions and blanch for 3 minutes. Drain them out and then shock them in ice water to stop from over cooking. Drain again. Pinch the pearl onions out of their little skins and set aside.
  • In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the lemon juice, watercress, remaining butter, and dill; season with salt and pepper.

CREAMED NEW POTATOES, PEAS AND PEARL ONIONS



Creamed New Potatoes, Peas and Pearl Onions image

Categories     Milk/Cream     Dairy     Onion     Potato     Vegetable     Side     Thanksgiving     Pea     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 8

2 pounds small red-skinned potatoes
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 1/4 cups whole milk
1/2 cup whipping cream
1/2 teaspoon ground nutmeg
1 16-ounce package frozen petite peas, thawed, drained
1 10-ounce package frozen petite whole onions, thawed, drained

Steps:

  • Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain and cool. Cut potatoes in half.
  • Melt butter in heavy large saucepan over low heat. Add flour; whisk until mixture bubbles and thickens (do not brown), about 3 minutes. Gradually whisk in milk. Bring to simmer, whisking often (sauce will be thick). Simmer until very thick, stirring often, about 10 minutes. Mix in cream and nutmeg. Season with salt and pepper. Mix in potatoes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing, stirring often.) Mix peas and onions into sauce. Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes.

SMASHED NEW POTATOES WITH PEAS, LEMON, AND PEARL ONIONS



Smashed New Potatoes with Peas, Lemon, and Pearl Onions image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 1/2 to 2 pounds red bliss potatoes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 tablespoons unsalted butter
1 (10-ounce) box frozen pearl onions, defrosted
Pinch sugar
Splash freshly squeezed lemon juice
5 slices lemon
2 (10-ounce) boxes frozen peas, defrosted
1 lemon, zested
Kosher salt and freshly-ground black pepper
1/4 cup roughly chopped flat-leaf parsley
2 heaping tablespoons roughly chopped fresh dill
1 bunch watercress, stems trimmed just above the rubber band

Steps:

  • Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
  • Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.

CREAMED PEAS WITH NEW POTATOES AND PEARL ONIONS



Creamed Peas with New Potatoes and Pearl Onions image

Creamed Peas with New Potatoes and Pearl Onions

Provided by Pamela Shank

Categories     Side Dishes

Time 30m

Yield 6

Number Of Ingredients 10

1 lb new red potatoes, cut in half, cleaned
1 (12oz) bag frozen baby peas (may also use fresh peas)
1/2 cup frozen pearl onions
1/4 cup butter
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon coarse black pepper
1 cup milk (whole or 2%)
1 cup half and half
1-2 pieces of bacon, cooked crisp and crumbled

Steps:

  • Place potatoes in a medium size saucepan. Cover with water, bring to a boil, and cook until fork tender. Drain and set aside.
  • Place peas and onions in a saucepan, cover with water and cook for 5 minutes, drain and set aside.
  • In a large saucepan, or dutch oven, melt the butter. Whisk in the flour, salt and pepper. Cook for 2-3 minutes, whisking constantly. Slowly whisk in the milk and half and half. Cook over a low heat, stirring frequently, until mixture begins to thicken.
  • Add the potatoes, peas, and onions. Gently fold into the cream mixture until well coated. Simmer over low heat until all ingredients are warm.
  • Place into a serving dish and garnish top with crumbled bacon.

CREAMED POTATOES & PEAS



Creamed Potatoes & Peas image

"Early in June, we helped Mom pick the first green sweet peas of the season. Mom combined them with potatos and green onion to create this creamy dish, which we all loved." -Ginny Werkmeister, Tilden NE

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

1 pound small red potatoes
2-1/2 cups frozen peas
1/4 cup butter, cubed
1 green onion, sliced
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups 2% milk

Steps:

  • Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender., Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.

Nutrition Facts : Calories 236 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 355mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein.

CREAMED PEAS AND NEW POTATOES



Creamed Peas and New Potatoes image

Make and share this Creamed Peas and New Potatoes recipe from Food.com.

Provided by Carol

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb tiny new potatoes
1 1/2 cups peas
1/4 cup onion, chopped
1 tablespoon margarine
1 tablespoon flour
1/2 teaspoon salt
1 dash pepper
1 cup milk

Steps:

  • Scrub potatoes, and cut any large ones in half.
  • In a medium sauce pan, cook potatoes in a small amount of boiling salted water for 10 minutes.
  • Add peas and cook 5 to 10 minutes more. Drain.
  • In same sauce pan, melt margarine over medium high heat and cook onion until tender.
  • Stir in flour, salt and pepper.
  • Add milk all at once. Cook and stir until thickened.
  • Cook and stir 1 minute more, then add potatoes and peas. Heat through.

Nutrition Facts : Calories 207.9, Fat 5.4, SaturatedFat 1.9, Cholesterol 8.5, Sodium 362.8, Carbohydrate 32.8, Fiber 5.4, Sugar 5.1, Protein 7.7

CREAMED POTATOES, PEAS AND PEARL ONIONS RECIPE



Creamed Potatoes, Peas and Pearl Onions Recipe image

Provided by charlotteh371

Number Of Ingredients 10

12 oz red potatoes, cubed
1 tbsp. unsalted butter
24 frozen pearl onions, thawed (about 1 cup)
1/4 cup chicken broth
1/2 cup heavy cream
pinch of nutmeg
salt and pepper to taste
1/2 cup frozen peas, thawed
1 tbsp. chopped fresh chives,
fresh lemon juice to taste

Steps:

  • boil potatoes in salted water until tender, 15 mins; drain. melt butter in a large non-stick skillet over medium heat. add onions and saute about 2 mins; do not brown. deglaze with broth; reduce until syrupy 3-5 mins. add cream and seasonings; simmer until thickened, 3 mins. stir in potatoes, peas, chives and juice. Heat to warm through

ROASTED PEARL ONIONS AND POTATOES



Roasted Pearl Onions and Potatoes image

Frozen pearl onions get put to work in this easy roasted side dish that goes well with roasted chicken or pork.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1 1/2 pounds small potatoes, halved
1 bag (16 ounces) frozen pearl onions, thawed and patted dry
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 teaspoon fresh thyme

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss together potatoes, pearl onions, and olive oil. Season with salt and pepper and sprinkle with thyme. Roast until onions are golden and potatoes are tender, 20 minutes.

Nutrition Facts : Calories 276 g, Fat 11 g, Fiber 4 g, Protein 6 g, SaturatedFat 1 g

CREAMED PEAS AND NEW POTATOES



Creamed Peas and New Potatoes image

Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.

Provided by Berta Rowland

Categories     Side Dish     Vegetables     Green Peas

Time 40m

Yield 4

Number Of Ingredients 6

1 pound baby red potatoes, quartered
1 cup shelled English peas
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

Steps:

  • Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
  • In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
  • Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g

Tips:

  • To save time, use frozen pearl onions instead of fresh ones.
  • If you don't have heavy cream, you can use milk instead. Just be sure to add a little bit of butter or oil to help thicken the sauce.
  • For a more flavorful dish, use chicken broth instead of water.
  • Add some chopped fresh herbs, such as parsley or chives, to the dish before serving for a pop of color and flavor.
  • Serve the creamed potatoes, peas, and pearl onions with roasted chicken or fish for a complete meal.

Conclusion:

This creamed potatoes, peas, and pearl onions recipe is a classic for a reason. It's easy to make, delicious, and perfect for any occasion. Whether you're serving it as a side dish or a main course, this dish is sure to please everyone at the table.

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