Post by MarieAlice on Apr 25, 2003 7:51:43 GMT -6
Creamed New Peas and Potatoes
2 lb small red potatoes
(approx. 16 -2" ones)
1-10 oz pkg frozen tiny peas
1/4 cup butter
1/4 cup flour
2 cups milk
1/4 tsp tals
1/4 tsp nutmeg
1/8 tsp white pepper
minced chives (optional)
Peel potatoes. Cover with boiling water. Cover pan and cook over low heat 20 minutes until tender. Drain and keep warm. Defrost peas. Melt butter. Add flour to make a roux. Do not allow to brown. Add milk and cook and whisk until smooth. Blend in seasonings. Add peas. Reduce heat to low. Cook 5 minutes longer. Place potatoes on serving dish. Pour creamed peas over. Sprinkle with chives. Serves 6.
2 lb small red potatoes
(approx. 16 -2" ones)
1-10 oz pkg frozen tiny peas
1/4 cup butter
1/4 cup flour
2 cups milk
1/4 tsp tals
1/4 tsp nutmeg
1/8 tsp white pepper
minced chives (optional)
Peel potatoes. Cover with boiling water. Cover pan and cook over low heat 20 minutes until tender. Drain and keep warm. Defrost peas. Melt butter. Add flour to make a roux. Do not allow to brown. Add milk and cook and whisk until smooth. Blend in seasonings. Add peas. Reduce heat to low. Cook 5 minutes longer. Place potatoes on serving dish. Pour creamed peas over. Sprinkle with chives. Serves 6.