|4 mediums||Red potatoes, cubed|
|1 pack||(10 oz) frozen peas|
|2 tablespoons||All-purpose flour|
|¼ teaspoon||White pepper|
|2 tablespoons||Minced fresh dill|
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.
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