Peel the onions and halve them if necessary. Melt the butter in a
flameproof casserole, and fry the ? onions for 5?6 minutes over a
moderate heat until they begin to be flecked with brown.
Add the peas and stir-fry for a few minutes. Add 120 ml/4 fl
oz/1/2 cup water and bring to the boil. Partially cover the casserole
and simmer for about 10 minutes until both the peas and onions are
tender. There should be a thin layer of water on the base of the pan.
Using a small whisk, blend the cream, with the flour. Remove the
pan from the heat, and stir in the combined cream and flour. Add the
parsley and season to taste.
Cook over a gentle heat for about 3?4 minutes until the sauce is
thickened. Taste, and adjust the seasoning; add a little lemon juice to
sharpen, if liked. Serve hot.
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Costs per portion:
Tue 13 Jan 2009 07:47:02 EST
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