So, how about those pearl onions? What, no frozen pearl onions in the grocery store! What?!?! So there goes another plan shot to hell. OK, I’m a crafty cook, I can improvise. So, that’s just what I did.

Armed with 2 lovely organic leeks, and a pound of frozen peas, we still enjoyed one of our favorite dishes for Thanksgiving.  Just a little variation from the normal choice, but still within the allium family. So Creamy Caramelized Leeks and Peas instead of Creamy Caramelized Pearl Onions and Petite Peas. But you know what? We really enjoyed the subtle flavor of the leeks as opposed to big old bites of onion. But either way, onion (in whatever form) and peas are a match made in heaven. And either of these two recipes are perfect veggie dishes for the holidays or anytime a savory, creamy veggie dish is required.

So, I’m not going to spend too much time on this post. Just like it doesn’t take me a long time to build this delicious dish. Just know that when a creamy, veggie dish is just what your menu requires, you have multiple options from which to choose. 

As always, keep thinking delicious, keep thinking quick and easy to prepare, and keep loving your kitchen. It’s going to be a few more months before it will once again be safe to get together with friends, enjoy meals with our loved ones, and safely share the bounty of this great land with each other. In the meantime, stay happy, stay healthy, and stay informed. Peace and love to all.

2 leeks

1 T. extra virgin olive oil

2 T. unsalted butter

½ c. heavy cream

½ tsp. kosher salt

freshly ground black pepper

freshly ground nutmeg

1 (1 lb.) pkg. frozen petite peas

Remove the tough dark green ends and the root end from the leeks. Discard. Slice each leek in half lengthwise. Then cut into thin half-moons. Add the cut leeks to a big bowl of cold water and swish to release the dirt, which should sink to the bottom. Scoop out the leeks and pat them dry. (If there doesn’t appear to be any dirt, I don’t bother swishing the cut pieces. But look carefully before you make a decision.) 

Heat olive oil and butter in a large skillet over medium heat. And the leeks and stir fry for several minutes, or until the leeks are a lovely golden brown and soft. Reduce heat; pour in cream and slowly simmer until cream is thickened. Season with salt, pepper, and a bit of nutmeg.

Just before serving, place frozen peas in a small colander and rinse under cold water to remove any ice crystals. Drain and gently stir in with the leeks. Heat the mixture only until the peas are hot*. Add additional cream if necessary if the sauce is too thick. Adjust seasoning. Serve hot.

*You don’t really want or need to cook the peas. They are much tastier when served just heated through. In fact, when I make Pea Salad (another wonderful Thanksgiving side dish by-the-way) I don’t cook the peas at all. They are basically right out of the freezer when I add them to the other ingredients.