Buttered Peas and Pearl Onions
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
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.
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