Rykilde: mm, list

2004-12-03T04:45:26Z

mm, list

← Older revision		Revision as of 04:45, 3 December 2004
Line 3:		Line 3:
	<b>Ingredients</b>		<b>Ingredients</b>

	1 lb pearl onions, in water.		1 lb pearl onions, in water.<br>
	3/4 - 1 cup heavy cream		3/4 - 1 cup heavy cream<br>
	1 palmful (about 2 tbsp) parsely		1 palmful (about 2 tbsp) parsely

Rykilde at 03:30, 1 December 2004

2004-12-01T03:30:56Z

New page

==Creamed Pearl Onions==

<b>Ingredients</b>

1 lb pearl onions, in water.
3/4 - 1 cup heavy cream
1 palmful (about 2 tbsp) parsely

<b>To Cook:</b>

* Blanch the onions and slip them from their skins. You can put them in a little water and chill them for a day or so now, in case you need to do this ahead of time.
* Put the onions in a casserole dish or wide pot or skillet, so that they are in a single layer, as much as possible. Pour on the cream, enough to half-cover the onions.
* Raise the cream to a boil over medium-high heat, stirring constantly.
* Once the cream has begun to thicken, sprinkle the parsely over the onions, still stirring. The onions should be getting clear in the outer layers.
* Turn the heat down a little, and keep stirring. The cream should be in a roiling boil. Let it do this for a few minutes, not more than five or so.
* Once the cream has thickened, remove from heat and serve. A little fresh parsely garnish is nice.

Creamed Pearl Onions - Revision history

Rykilde: mm, list

Rykilde at 03:30, 1 December 2004