Place the butter in a large, heavy
pan and melt it over medium heat.
Add in the baby onions. Cook for 8
minutes while stirring occasionally.
Add in the peas. Cook for a
further 5 minutes while stirring constantly.
Add in the water. Bring the
pea-onion mixture to a boil.
Reduce the heat and cover with the
lid partially. Let it simmer for 12 minutes.
Meanwhile, in a separated bowl,
mix the flour with the cream and beat until blended and smooth.
Remove the pan from the heat. Add
in the cream mixture together with the parsley. Put some salt
and pepper according to taste.
Return the pan to the heat. Cook
for further 5 minutes while stirring constantly. Make sure it
Pour the lemon juice over the
sauce and serve the peas immediately.