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Easter: Sweet Peas and New Potatoes

Source of Recipe


From "Butter Beans to Blackberries: Harvest of the South"



List of Ingredients



• 1 pound shelled fresh green peas
  
• 12 new potatoes, no bigger than golf balls
  
• 6 to 8 pearl onions
  
• Water
  
• ¼ tsp kosher salt
  
• 2 Tbsp salted butter
  
• 2 Tbsp half-and-half (or more, according to preference)
  
• Fresh black pepper
  






Instructions



1. Put the peas and potatoes in a heavy saucepan. Trim the onions, remove their papery skin, and add them to the pot. Add water (just to cover) and the salt.
   
   
2. Place over medium heat and cook, covered, at a lively simmer (do not boil) for 25 minutes, or until the potatoes are tender when tested with a cake tester or fork.
   
   
3. Add the butter. When it is melted, add the half-and-half, stir, and remove from the heat. Grind on pepper to taste, and serve immediately.
   
   Serves 4 to 6 as a side dish.