Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Pearl onions

  2. 1 cup 237ml Chicken broth

  3. 1/4 cup 49g / 1.7oz Unsalted butter - (1/2 stick)

  4. 3 teaspoons 15ml Chopped fresh dill

  5. 2 cups 474ml Shelled fresh sweet peas

  6. 1/2 Lemon - juiced

  7. 1 Small bunch watercress - washed, trimmed Kosher salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring a large pot of salted water to a boil. Toss in the pearl onions and blanch for 3 minutes. Drain them out and then shock them in ice water to stop from over cooking. Drain again. Pinch the pearl onions out of their little skins and set aside. In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the lemon juice, watercress, remaining butter, and dill; season with salt and pepper. This recipe yields 6 servings.


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