Ingredients
1 3/4 lbs English peas, fresh
1 1/2 cups white pearl onions (1/2 pound)
1 cup 1% low-fat milk
1 tablespoon cornstarch
1 tablespoon margarine
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
Method
Sources
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Electric butter churn — artisan butter from cream in minutes
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Shell and wash peas; set aside. Remove outer skin from onions. Combine peas and onions in a large saucepan; add water to cover. Bring to a boil, and cook 10 minutes or until peas are tender. Drain and set aside. Add milk and next 4 ingredients to saucepan; stir well. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Return peas and onions to saucepan; stir well. Yield: 3 servings (serving size: 1 cup).