Ingredients
- 150g Wilcox onions
- 50g unsalted butter
- 1 tablespoon plain flour
- 1/2 cup (125ml) Massel chicken style liquid stock
- 1 teaspoon caster sugar
- 500g fresh peas or frozen peas
- 1 tablespoon chopped chervil
Directions
Step 1
Drain onions, rinse under cold water and pat dry. Melt butter over medium heat, add onions and cook, stirring, for 1 minute. Add flour and cook for 1 minute without allowing to colour. Add stock, sugar and peas and cook, stirring, for a further 2-3 minutes or until thickened. Just before serving stir through the chervil. Serve with the salmon (see related recipe).
Recipe courtesy of taste.com.au
Serving size 6