Potatos and Pearl Onions in Romano Cream Sauce

Name: Potatos and Pearl Onions in Romano Cream Sauce
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 5 medium red potatos; 6 cup beef broth, any kind, canned, carton or dissoved cubes; 1 tbsp butter, salted or unsalted; 1 tbsp heavy cream; 1 1/2 cup pearl onions, I used frozen, defrosted; 3 cup heavy whipping cream; 1 small onion, peeled; 4 large garlic cloves, peeled; 3/4 cup fresh grated romano cheese; 1 tsp Sriracha seasoning salt; 1/2 tsp lemon peppet; 1/4 tsp black pepper; 1/4 tsp fresh lemon juice; fresh parsley

fenway @Fenway

This is a old family recipe, it makes incredibly tender moist potatos and the cream sauce is smooth and velvety. It is thickened by reducing heavy cram , no thickener are used so it is delicate and needs gentle heat to keep it smooth and creamy. The pearl onions are a delicious addition making it creamed onions and potatos in one dish!

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Ingredients

45 mins

4 servings

POTATOS
5medium red potatos
6 cupbeef broth, any kind, canned, carton or dissoved cubes
1 tbspbutter, salted or unsalted
1 tbspheavy cream
ROMANO SAUCE
1 1/2 cuppearl onions, I used frozen, defrosted
3 cupheavy whipping cream
1small onion, peeled
4large garlic cloves, peeled
3/4 cupfresh grated romano cheese
1 tspSriracha seasoning salt
1/2 tsplemon peppet
1/4 tspblack pepper
1/4 tspfresh lemon juice
GARNISH
fresh parsley

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Steps

45 mins

1

Combine potatos, broth , the 1 tablespoon butter and 1 tablespoon cream in a stockpot
2

Cover and cook until potatos are just tender, about 20 to 30 minutes. Remove from heat and let sit in broth until cool, covered about 2 hours
3

Peel potatoes and cut into 1 inch cubes
4

MAKE ROMANO CREAM SAUCE
5

Rinse a large saucepan with cold water and drain but don't dry. This helps prevent the cream from boiling over. Add cream, onion and garlic to pan and heat to a low boil. Boil cream until reduced by 1/2, about 20 minutes. Keep a close eye on it so it does not boil over and adjust heat and stir if needed
6

Remove and discard onion and garlic. Transfer sauce to a double boiler top pan. You can make your own double boiler by using a heatproof bowl over a pan of simmering water. Add romano cheese, all seasonings except parsley and stir, add and fold in pearl onions and potato cubes
7

Heat, stirring often until cheese melts, pour into serving dish and garnish with parsley. Note The double boiler is essential for heating after the cheese is added, I the sauce will seperate in the oven or microwave. It needs gentle heat for a velvet smooth sauce

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fenway @Fenway

on November 22, 2015 20:40

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.