Post by Loupy on Nov 5, 2018 16:39:16 GMT -7
Creamed Peas And Potatoes
From: www.recipetips.com/recipe-cards/t--2632/creamed-peas-and-potatoes.asp
Two vegetable favorites are combined in this creamy dish that can be enjoyed as an accompaniment for roasted meat or as a hearty, vegetarian main meal.*
Prep time: 15 min
Cook Time: 45 min
Ready in: 1 hour
Servings: 4
Ingredients
1 pound small new potatoes
1 1/2 cups fresh shelled peas (or 1 1/2 cup frozen peas)
1 tablespoon minced onion
1 tablespoon butter or margarine
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Directions:
Peel potatoes and cut larger potatoes in half.
Skins can be left on, if desired.
Place in a saucepan, cover with water, and bring to a boil.
Boil for approximately 10 minutes.
Do not overcook.
When the potatoes are done, drain the water off and set them aside.
Boil the peas and drain them when finished cooking.
Set aside with the potatoes.
In a saucepan, add the onion and butter.
Cook until the onion is tender, but hasn't browned yet.
Add flour, salt, and pepper.
Stir until mixed and then add in all the milk and stir into flour mixture until all ingredients are well blended.
Continue to stir and cook until the mixture has thickened and begins to bubble.
Cook for 1 more minute.
Add the potatoes and peas to the cream sauce.
Stir until well distributed and thoroughly heated.
Season to taste and serve while hot.
*Loupy's note: I grew up on this dish. Only thing different was my mom didn't put onion in it. Not because of me, but because she thought it overpowered the taste of the dish. If you love onions and peas then please add it in. Also, be sure to cook the flour a little longer than the directions say. You need to get the flour taste out of the dish.
Enjoy!!
From: www.recipetips.com/recipe-cards/t--2632/creamed-peas-and-potatoes.asp
Two vegetable favorites are combined in this creamy dish that can be enjoyed as an accompaniment for roasted meat or as a hearty, vegetarian main meal.*
Prep time: 15 min
Cook Time: 45 min
Ready in: 1 hour
Servings: 4
Ingredients
1 pound small new potatoes
1 1/2 cups fresh shelled peas (or 1 1/2 cup frozen peas)
1 tablespoon minced onion
1 tablespoon butter or margarine
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Directions:
Peel potatoes and cut larger potatoes in half.
Skins can be left on, if desired.
Place in a saucepan, cover with water, and bring to a boil.
Boil for approximately 10 minutes.
Do not overcook.
When the potatoes are done, drain the water off and set them aside.
Boil the peas and drain them when finished cooking.
Set aside with the potatoes.
In a saucepan, add the onion and butter.
Cook until the onion is tender, but hasn't browned yet.
Add flour, salt, and pepper.
Stir until mixed and then add in all the milk and stir into flour mixture until all ingredients are well blended.
Continue to stir and cook until the mixture has thickened and begins to bubble.
Cook for 1 more minute.
Add the potatoes and peas to the cream sauce.
Stir until well distributed and thoroughly heated.
Season to taste and serve while hot.
*Loupy's note: I grew up on this dish. Only thing different was my mom didn't put onion in it. Not because of me, but because she thought it overpowered the taste of the dish. If you love onions and peas then please add it in. Also, be sure to cook the flour a little longer than the directions say. You need to get the flour taste out of the dish.
Enjoy!!