Creamed Peas with Crispy Shallots


Creamed Sweet Peas:

·         2 tablespoons butter

·         1 teaspoon red pepper flakes

·         1 tablespoon chopped garlic

·         1 small onion, diced

·         2 tablespoons all-purpose flour

·         1 1/2 cups milk

·         1 pound frozen sweet peas, thawed

·         2 tablespoons grated Parmesan

·         1 teaspoon chicken bouillon

·         Pinch salt

·         1 teaspoon cracked black pepper

Crispy Shallots:

·         1/4 cup all-purpose flour

·         1 tablespoon kosher salt, plus more for seasoning

·         1 tablespoon cracked black pepper

·         1 tablespoon paprika

·         2 shallots, peeled and cut into 1/8-inch thin rings

·         1/4 cup olive oil


Creamed Sweet Peas:

In a large saucepan over medium-high heat, add the butter. Add the red pepper flakes and garlic and cook until garlic begins to brown, about 1 to 2 minutes. Stir in the onions and cook for an additional 1 to 2 minutes to soften. Add the flour and cook for 1 minute while stirring to form a pasty roux. Whisk in the milk and bring to a simmer being sure to remove all of the lumps. Add the peas, Parmesan, chicken bouillon, salt, and pepper. Cook for 2 to 3 minutes. Remove from heat and ladle the mixture into a serving bowl. Serve garnished with crispy shallots.

Crispy Shallots:

Put the flour, salt, pepper and paprika in a medium-sized mixing bowl. Toss shallots into the flour to evenly coat. Put the shallots into a mesh strainer and shake off the excess flour.

In a medium-sized sauté pan over medium-high heat, add the olive oil. Heat the oil until almost smoking and add the shallots. Cook stirring frequently until the shallots begin to brown, about 2 to 3 minutes. Remove the shallots from the pan onto a paper towel lined platter. Season with salt, to taste.

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