Low Iodine Buttered Pearl Onions and Peas
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Learn more →Ingredients
4 servings
- 1 lb fresh or frozen pearl onions
- 2 cups fresh or frozen peas
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup water
- ½ tsp salt
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
If using fresh pearl onions, bring a medium saucepan of water to a boil. Score a shallow X on the root end of each onion, then blanch for 1 minute. Drain in a colander and rinse under cold water until cool enough to handle. Pinch each onion at the stem end to slip off the skin. If using frozen pearl onions, skip this step — they are already peeled.
- 2
In a large skillet, combine the peeled pearl onions, ½ cup water, 1 tbsp of the butter, and the salt. Bring to a simmer over medium heat, then cover and cook until the onions are just tender when pierced with a knife, about 8–10 minutes.
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