Peas, Carrots, and Pearl Onions with Tarragon Butter

banner

Preparation info

  • Portions:

    15

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
12 oz

Method

Procedure

  1. Blanch the onions 20 seconds in boiling water. (Blanching makes them easier to peel.) Drain, refresh under cold water, and drain again. Peel the onions.
  2. Bring salted water to a boil in a saucepan. Add the onions, return to a boil, reduce heat to a simmer, and simmer until tender. Drain, refresh under cold water, and drain again.
  3. Pe