Wayne Gisslen

Peas, Carrots, and Pearl Onions with Tarragon Butter

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Preparation info
  • Portions:

    15

    Portion Size: 3 oz 900 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
12</

Method

  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. Peel the carrots and c

Per serving: Calories, 90; Protein, 3 g; Fat, 3.5 g (34% cal.); Cholesterol, 10 mg; Carbohydrates, 12 g; Fiber, 3 g; Sodium, 90 mg.