Melanie’s Peas and Pearl Onions

• 16 oz frozen baby peas
• 8 oz frozen white pearl onions
• 1 cup cream
• 1 dash garlic powder (or 2 drops garlic oil)
• ¼ tsp crushed dried tarragon
• 1 Tbs fresh finely snipped fresh mint
• 1-2 Tbs flour (depending on desired sauce thickness)
• 2 Tbs butter - softened
• 1 tsp sugar
• ¼ tsp salt
• ⅛ tsp ground black pepper

Cook peas and onions according to package directions until done. Drain, set aside, and keep warm.

In a medium saucepan, whisk together the cream, sugar, salt, pepper, garlic, tarragon, and flour until smooth. Bring to a boil over medium-high heat. Reduce heat to medium and continue to cook, stirring constantly, for three minutes more.

Reduce heat to low and add the cooked peas and onions to the cream sauce. Stir gently to combine and heat briefly.

Serve immediately with a garnish of butter and fresh snipped mint.