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Notes: If using fresh pearl onions, blanch for 2 minutes in salted boiling water; then pinch the skins off—if using frozen, run under cool water for 2 minutes to thaw. If using fresh peas, blanch for 2 minutes in salted boiling water—if using frozen, run under cool water for 2 minutes to thaw.
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Edited: October 14th, 2009