Yield: 6 servings
Measure | Ingredient |
---|---|
4 mediums | Red potatoes, cubed |
1 pack | Frozen peas (10 oz.) |
1 teaspoon | Sugar |
2 tablespoons | Butter or margarine |
2 tablespoons | All-purpose flour |
½ teaspoon | Salt |
¼ teaspoon | White pepper |
1½ cup | Milk |
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 the 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. Serves 6-8. SOURCE:*Taste of Home Magazine, December/January 1995. POSTED BY: Jim Bodle 1/25 Submitted By JIM BODLE On 01-29-95