Creamed Peas with Crispy Shallots
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 423
- Total Fat
- 24
- Saturated Fat
- 8
- Carbohydrates
- 40
- Dietary Fiber
- 9
- Sugar
- 14
- Protein
- 14
- Cholesterol
- 28
- Sodium
- 688
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
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
Directions
- 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 saute 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.