Creamed peas and potatoes ( also cor ii)

6 Servings

Ingredients

Quantity Ingredient
4 mediums Red potatoes, cubed
1 pack (10 oz) frozen peas
1 teaspoon Sugar
2 tablespoons Butter
2 tablespoons All-purpose flour
½ teaspoon Salt
¼ teaspoon White pepper
1½ cup Milk
2 tablespoons Minced fresh dill

Directions

Place potatoes in a saucepan; cover with water and cook until tender. Cook peas according to package directions, adding the sugar. Meanwhile, melt butter in a saucepan; add flour, salt and pepper to form a paste. Gradually stir in milk. Bring to a boil; boil for 1 minute. Add dill; cook until thickened and bubbly. Drain potatoes and peas; place in a serving bowl.

Pour sauce over and stir to coat. Serve immediately.

YIELD: 6-8 servings

NOTES : I used a 16 oz package of early June peas.

Recipe by: Linda Nilsen

Posted to EAT-L Digest 03 Mar 97 by Sean Coate <swcoate@...> on Mar 4, 1997.

Related recipes