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Buttered Peas and Pearl Onions

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  • Level: Easy
  • Total: 32 min
  • Prep: 20 min
  • Cook: 12 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.

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