Peas & Pearl Onions w/ Tarragon

By 30 Minutes or Less
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  • Prep Time: 30 minutes or less

Main Dishes

Serves: 8
Cups of Fruits & Vegetables per Serving: 1/2
Think Variety; Think Color: White, Green


1 tablespoon plus 2 teaspoons olive oil
1 pound fresh pearl onions (or 16 oz. frozen)
1 pound shelled fresh green peas (or 16 oz. frozen)
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh tarragon leaves


Blanch the pearl onions by placing them into a large pot of rapidly boiling water. 

Cook them for about 1 minute. 

Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process. 

Drain, then remove the skins. 

In 12” nonstick skillet, heat olive oil on MEDIUM-HIGH until melted. 

Add onions and cook 6 to 7 minutes or until browned. 

Add peas, water, salt, and black pepper. 

Cover and cook 3 to 4 minutes longer or until onions and peas are tender. 

Stir in tarragon and spoon into serving bowl.

Each serving provides: an excellent source of vitamin C and a good source of folate and fiber.

Nutritional Information

  • Calories:    94
  • Carbohydrates:    14g
  • Total Fat:    3.1g
  • Cholesterol:    0mg
  • Saturated Fat:   0.5g
  • Dietary Fiber:    4g
  • % of Calories from Fat:    29%
  • Sodium:    151 mg
  • Protein:    4g
  • Recipe Credit
  • Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.



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