Creamed Peas & Carrots with pearl onions
Complete this colorful holiday spread with a slew of full-flavored side dishes. Start with a medley of vegetables in a delicious cream sauce. It feels fresh, but is far more satisfying than steamed veggies.
Marble-sized and mild-flavored, pearl onions aren’t always available fresh, so use frozen — they’re also conveniently already peeled.
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.
% Daily Value*
Total Fat 11g 16%
Saturated Fat 7g 35%
Cholesterol 34mg 11%
Sodium 52mg 2%
Carbs 27g 9%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.