Turmeric Free Buttered Pearl Onions and Peas
Sweet, buttery pearl onions paired with bright green peas is one of those classic combinations that never gets old. The onions get a gentle glaze in the pan — tender inside with just a hint of golden color at the edges — while the peas stay vibrant and fresh. Unsalted butter ties everything together with a richness that feels indulgent without being heavy. Fresh thyme adds a subtle herbal note that lifts the whole dish, and a scatter of parsley at the end makes it look as good as it tastes. For anyone avoiding turmeric, this recipe is naturally in the clear — every ingredient is straightforward, with no spice blends or seasoning shortcuts that might sneak it in. It works beautifully as a side for roasted chicken, a holiday spread, or honestly just a quiet weeknight dinner when you want something simple and satisfying.
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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
- 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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