Creamed peas and potatoes (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
Recipe by: Linda Nilsen
Posted to EAT-L Digest 02 Mar 97 by Sean Coate <swcoate@...> on Mar 3, 1997.