Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, potatos and pearl onions in romano cream sauce. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Potatos and Pearl Onions in Romano Cream Sauce is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Potatos and Pearl Onions in Romano Cream Sauce is something which I’ve loved my whole life.

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

The ingredients needed to make Potatos and Pearl Onions in Romano Cream Sauce:

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

Instructions 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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