Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Creamed Fresh Peas With New Potatoes
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- #60649
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
12 new potatoes
3 tablespoons butter or margarine
1 cup shelled fresh peas
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
1/3 teaspoon salt
1 dash black pepper
directions
Wash potatoes and boil until tender, 15 to 20 minutes. Drain and remove loose skin. Toss hot peeled potatoes in first measure of butter until each potato is lightly coated. Place in serving bowl and keep hot.
While potatoes cook, cook peas in lightly salted water and prepare white sauce.
In a small saucepan over medium heat, melt remaining butter. Stir in flour. Gradually add milk; stir constantly until sauce thickens. Add salt and pepper. Add peas and pour over potatoes.
added by
02sally7
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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