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Ingredients
Method
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First, peel the onions and halve
them. Melt the butter in a pan and fry the onions for 5 minutes
over moderate heat until they begin to be flecked with brown.
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Add the peas and stir-fry for 2-3
minutes, add 150ml water and bring to boil. Partially cover and
simmer for 12 minutes until the onions and peas are tender. If
there is too much liquid, remove the lid and increase the heat
until the liquid is reduced.
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Whisks the flour and the cream
together. Remove the pan from heat, stir in the cream and flour
mixture and parsley, season with pepper and salt.
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Cook over gentle heat for 5
minutes until the sauce is thick. Season to taste, add a little
lemon juice to sharpen it. Serves 6.
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