| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Side, Dishes |
6 |
Servings |
INGREDIENTS
| 4 |
md |
Red potatoes, cubed |
| 1 |
pk |
(10 oz) frozen peas |
| 1 |
ts |
Sugar |
| 2 |
tb |
Butter |
| 2 |
tb |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1 1/2 |
c |
Milk |
| 2 |
tb |
Minced fresh dill |
INSTRUCTIONS
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@PEGANET.COM> on Mar
4, 1997.
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