Creamed Garden Potatoes and Peas
By Rita H
New potatoes and peas are treated to a creamy sauce for this special side.
Rate this recipe
0/5
(0 Votes)
Ingredients
- TOTAL TIME: Prep/Total Time: 25 min.
- MAKES: 12 servings
- 2 pounds small red potatoes, quartered
- 3 cups fresh or frozen peas
- 1 cup water
- 2 tablespoons chopped onion
- 2 tablespoons butter
- 3 tablespoons plus 1 teaspoon all-purpose flour
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 cups 2% milk
- 1 cup half-and-half cream
Details
Preparation
Step 1
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until tender. Drain.
Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain.
In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes and peas; heat through.
You'll also love
- Amish Pumpkin Bread 0/5 (0 Votes)
- Loaded Mashed Potato Balls with... 0/5 (0 Votes)
Review this recipe