Creamed Peas And Potatoes ( Also Cor Ii)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dishes, Side | 6 | Servings | |
INGREDIENTS
| 4 | Red potatoes, cubed | |
| 1 | 10 oz frozen peas | |
| 1 | t | Sugar |
| 2 | T | Butter |
| 2 | T | All-purpose flour |
| 1/2 | t | Salt |
| 1/4 | t | White pepper |
| 1 1/2 | c | Milk |
| 2 | T | 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.
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 80
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 15.1mg
Sodium: 225.2mg
Potassium: 123.6mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 3.8g
Protein: 2.5g