Creamed Peas and New Potatoes

New potatoes and fresh peas are simmered in a cream sauce in this simple farmer-inspired recipe.

Yield

4 servings

Ingredients

1 pound baby red potatoes, quartered
1 cup shelled English peas*
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

Directions

Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.

In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.

Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Additional Information

* One pound fresh peas in pods is equivalent to about 1 cup shelled peas.

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