New potatoes and peas in dill sauce

6 servings

Ingredients

Quantity Ingredient
1½ pounds Golf-ball-size new potatoes
1½ pounds Fresh garden peas; -OR- Edible-pod peas
3 tablespoons Butter
2 tablespoons Flour
1¼ cup Milk or Half-and-Half
Salt
Freshly ground pepper
1 dash Cayenne pepper
⅓ cup Chopped dill
2 tablespoons Lemon juice; or to taste

Directions

Scrub the potatoes well but do not pare them. Halve them and cook in lightly salted boiling water 10 to 15 minute, or until just tender.

Drain and keep warm.

Shell the garden peas or string the edible-pod peas. Place them in a large skillet with water to half-cover them. Cover with a tight-fitting lid and cook 3 to 10 minutes, or until just tender.

Drain and keep warm.

Meanwhile, melt the butter in a saucepan and stir in the flour. Cook over low heat, stirring constantly, for 5 minutes. Stir in the milk or cream and cook over low heat for about 10 minutes. Season with salt, pepper, and cayenne. Stir in the dill and lemon juice.

Combine the peas, potatoes, and sauce in a large skillet and heat through over a medium heat. Adjust seasoning and serve hot.

* Source: The Herb Companion, August/September 1993 * Typed for you by Karen Mintzias

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