Ideally, use fresh peas and fresh baby onions for this dish. Frozen peas can be used if fresh ones aren't available, but frozen onions tend to be insipid and are not worth using. Alternatively, you could use the white part of scallions.
ingredients
serves 4
6 ounce baby onions
1 tbsp butter
2 pound fresh peas or 3 cups shelled or frozen peas
2/3 cup heavy cream
1 tbsp All purpose flour
2 tsp chopped fresh parsley
1 - 2 tbsp lemon juice (optional)
salt and freshly ground black pepper
method
1. Remove the outer layer of skin from the onions and then halve them, if necessary. Melt the butter in a flameproof casserole and fry the onions for 5 — 6 minutes over a medium heat, until they just begining to brown and are tender.
2. Add the peas and stir-fry for a few minutes. Add 1/2 cup water and bring to the boil. Simmer for about 10 minutes until both are tender. There should be a thin layer of water on the base of the pan.
3. Blend the cream with the flour. Remove the skillet from the heat and stir in the cream, flour and fresh parsley and season to taste.
4. Cook over a gentle heat for about 3 - 4 minutes, until the sauce is thick. Add a little lemon juice, if using.
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