Creamy Peas And Potatoes Recipe
Summary
Ingredients
| 1 lb. small red potatoes | ||
| 1 1/2 cups fresh shelled peas | ||
| Water | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Tablespoon, chopped | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1 1/4 Teaspoon | |
| Dill weed | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
Directions
Prick potatoes before cooking.
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.
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.
Chef
