Directions:
- 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 them, then remove the skins.
- Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.66 Kcal (589 kJ) | ||
| Calories from fat | 101 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.22g | 17% | |
|---|---|---|---|
| Cholesterol | 41.1mg | 14% | |
| Sodium | 15.52mg | 1% | |
| Potassium | 156.3mg | 3% | |
| Total Carbs | 9.05g | 3% | |
| Sugars | 3.5g | 14% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 1.55g | 3% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 0.1mg | 1% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 120.12 Kcal (503 kJ) | ||
| Calories from fat | 86.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.58g | 17% | |
|---|---|---|---|
| Cholesterol | 35.1mg | 14% | |
| Sodium | 13.26mg | 1% | |
| Potassium | 133.48mg | 3% | |
| Total Carbs | 7.73g | 3% | |
| Sugars | 2.99g | 14% | |
| Dietary Fiber | 1.56g | 7% | |
| Protein | 1.32g | 3% | |
| Vitamin C | 6.7mg | 13% | |
| Iron | 0.1mg | 1% | |
| Calcium | 36.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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