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Creamy Peas And Potatoes Recipe
|Small red potatoes||1 Pound|
|Shelled peas||1 1⁄2 Cup (24 tbs) (Fresh)|
|Chopped onion||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Dill weed||1⁄2 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1069 Calories from Fat 324
% Daily Value*
Total Fat 37 g56.4%
Saturated Fat 21.9 g109.7%
Trans Fat 0 g
Cholesterol 98.4 mg
Sodium 2584 mg107.7%
Total Carbohydrates 158 g52.7%
Dietary Fiber 18.9 g75.7%
Sugars 34.1 g
Protein 36 g72.7%
Vitamin A 58.1% Vitamin C 292.9%
Calcium 56.3% Iron 50.9%
*Based on a 2000 Calorie diet
Place in oven Microwave on high for 10 to 11 minutes or until potatoes are fork-tender; set aside.
Combine peas and water in 2-quart casserole Cover with glass lid or plastic wrap.
Microwave on high for 6 minutes or until peas are tender-crisp; set aside.
Combine butter and onion in 4-cup glass measure.
Microwave on medium for about 1 minute or until melted.
Blend in flour, salt, dill and pepper.
Stir in milk.
Microwave on high for 4 to 5 minutes or until mixture thickens.
Peel potatoes and add to peas in casserole.
Pour hot cream sauce over vegetables; stir gently to thoroughly coat vegetables, high for 2 to 3 minutes or until piping hot.
Let stand 3 minutes before serving.