Best Smashed New Potatoes With Peas Lemon And Pearl Onions Recipes

Creamed New Potatoes, Peas and Pearl Onions image

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 Onions2 image

Time 35m

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 lemons
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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.Source: dvo.com

Creamed Peas & Potatoes w/Pearl Onions image

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.

Creamed Parmesan Baby Potatoes With Peas and Pearl Onions image

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.