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Side Dishes

Creamed Peas & Carrots with pearl onions

Marble-sized and mild-flavored, pearl onions aren’t always available fresh, so use frozen — they’re also conveniently already peeled.

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Simmer onions and carrots in water with sugar and bay leaf in a saucepan, covered, over medium-low heat until carrots are tender, 12–16 minutes; drain, discarding bay leaf, then transfer to a bowl.

Melt butter in same saucepan over medium heat until foamy. Whisk in flour; cook roux 1 minute.

Whisk half-and-half into saucepan in a thin, steady stream until completely combined, then whisk in nutmeg; season with salt and pepper. Cook sauce until slightly thickened, 3–5 minutes.

Add peas to sauce; cook just to heat through. Gently stir in carrots and onions.

Nutritional Facts

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