Thursday, November 3, 2011
I first tasted this side dish at my Dad’s table. He harvested the potatoes and peas from the garden that morning for this simple farmers dish and it was so good I ate all the leftovers.
Now it's one of my most favorite side dishes, even if I don’t grow my own potatoes and peas.
Creamed Peas and Baby Potatoes
If you use fresh peas you’ll have to boil them for several minutes until tender. Print Recipe.
1 pound baby potatoes
1 cup frozen peas
1 tablespoon butter
1 tablespoon flour
1 cup milk
Salt & pepper, to taste
1. Gently boil potatoes in salted water until tender, about 15 to 25 minutes.
2. In a large saucepan melt the butter over medium heat. Stir in flour and cook for 2 minutes. Slowly whisk in milk and season with salt and pepper. Add the potatoes and peas to the sauce and bring to simmer. Stir frequently for about 5 minutes. Remove from heat. Sauce will thicken as it cools.
Recipe adapted from source unknown. Picture by Laura Flowers.