- Level: Easy
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
- Yield: 6 servings
Ingredients
1 1/2 pounds pearl onions
1 cup chicken broth
1/4 cup (1/2 stick) unsalted butter
3 teaspoons chopped fresh dill
2 cups fresh sweet peas, shelled
1/2 lemon, juiced
1 small bunch watercress, washed and trimmed
Kosher salt and freshly ground black pepper
Directions
- 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.
