Creamed Peas with Sautéed Shallots
Toss tender crisp peas with a creamy white sauce, layered with savory sautéed shallots and you’ve got an easy and delectable upgrade to a simple side dish!
Equipment
- Sauté pan or saucepan
Ingredients
- 1 tablespoon olive oil
- ⅓ cup thinly sliced shallots, about 1 large shallot
- 1 tablespoon butter
- 1 tablespoon flour
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 cup plus 2 tablespoons half and half, divided
- 1 pound frozen organic peas
Instructions
- Warm the olive oil in a sauté pan or saucepan over medium heat. Add the shallots and cook until they are very tender and translucent, about 5 to 7 minutes, stirring occasionally.
- Add the butter and stir into the shallots. Once the butter has melted stir in the flour, the kosher salt and the pepper. Continue cooking over medium heat for about 2 minutes.
- Pour in 1 cup of the half and half, stir to blend into the shallots. Cook until the sauce has thickened, about 10 minutes, stirring frequently to keep the sauce smooth.
- Stir the peas into the sauce, adding the additional half and half as needed to keep the sauce smooth.
- Reduce the heat to medium-low and cook, stirring occasionally until the peas are warmed through.