Potatos and Pearl Onions in Romano Cream Sauce
Potatos and Pearl Onions in Romano Cream Sauce

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, potatos and pearl onions in romano cream sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Potatos and Pearl Onions in Romano Cream Sauce is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Potatos and Pearl Onions in Romano Cream Sauce is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have potatos and pearl onions in romano cream sauce using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Potatos and Pearl Onions in Romano Cream Sauce:
  1. Take POTATOS
  2. Take 5 medium red potatos
  3. Get 6 cup beef broth, any kind, canned, carton or dissoved cubes
  4. Prepare 1 tbsp butter, salted or unsalted
  5. Get 1 tbsp heavy cream
  6. Make ready ROMANO SAUCE
  7. Get 1 1/2 cup pearl onions, I used frozen, defrosted
  8. Prepare 3 cup heavy whipping cream
  9. Prepare 1 small onion, peeled
  10. Take 4 large garlic cloves, peeled
  11. Make ready 3/4 cup fresh grated romano cheese
  12. Prepare 1 tsp Sriracha seasoning salt
  13. Take 1/2 tsp lemon peppet
  14. Make ready 1/4 tsp black pepper
  15. Make ready 1/4 tsp fresh lemon juice
  16. Take GARNISH
  17. Make ready fresh parsley
Steps to make Potatos and Pearl Onions in Romano Cream Sauce:
  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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